1 cup chopped green onions (white and green parts)
3 Tbsp vegetable oil
3 Tbsp rice vinegar
1 Tbsp grated fresh ginger
1 teaspoon toasted sesame oil
1 Tbsp Spicy Sesame Salad Sprinkle (The Spice House) or toasted sesame seeds
2 cups cooked brown rice
4 5- to 6-ounce salmon fillets
EVOO, for drizzling
Sea salt
Instructions
Prepare a very hot fire in your grill.
To make the Gingered Slaw, in a large bowl, cobine the slaw mix, carrots, green onions, vegetable oil, vinegar, ginger, sesame oil, and Spicy Sesame Salad Sprinkle or sesame seeds.
Take four 18 x 18-inch sheets of heavy-duty aluminum foil, lay each sheet of foil on a flat surface, and place 1/2 cup of cooked rice in the middle. Divide the cabbage mixture among the packets, topping the rice with it. Place the salmon fillets on top of the slaw. Drizzle lightly with EVOO, season with sea salt and Spicy Sesame Salad Sprinkle. Wrap and seal to form 4 packets.
Grill, seam side up, with the grill lid down, for 14 to 16 minutes. Do not turn. To serve, place a packet on each plate, let cool slightly, then open.
Originally Submitted
5/22/2012
0 Out of 5 from
0 reviews
You can add this Grilled Salmon Packets with Gingered Slaw recipe to your own private DesktopCookbook.
