Ginger Sesame Salmon

4 thin onion slices, separated into rings

2 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil

2 medium carrots, cut into julienne strips or shredded

4 (4 ounce) salmon fillets, thawed

2 teaspoons grated fresh ginger

2 tablespoons seasoned rice vinegar

1 teaspoon sesame oil

Salt and pepper to taste

Fresh spinach leaves

Preheat oven to 450 degrees F or grill to medium-high.

Center one-fourth of onion slices and carrots on each sheet of Reynolds Wrap® Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake 16 to 20 minutes on a cookie sheet in oven.

OR grill 14 to 16 minutes in covered grill.

Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.