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    You are in: Home / Recipes / Foil Baked Salmon With Pear Salsa #RSC Recipe
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    Foil Baked Salmon With Pear Salsa #RSC

    Foil Baked Salmon With Pear Salsa #RSC. Photo by gemini08

    1/3 Photos of Foil Baked Salmon With Pear Salsa #RSC

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 12 mins

    1 hr

    12 mins

    gemini08's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. Perfectly foil - steamed salmon filets topped with an asian inspired pear - peach - plum salsa on a side of brown rice pilaff. This is a company - worthy dish, delicious, fast, beautiful and no baking dishes to scrub!

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    Serves: 4



    Units: US | Metric

    For the marinade

    For the salsa

    • 2 pears, peeled and diced
    • 2 peaches, diced
    • 2 plums, diced
    • 1 red bell pepper, diced
    • 1 -2 jalapeno, finely diced
    • 1 bunch garlic chives, chopped
    • 1/2 teaspoon fresh ginger, grated
    • 1/2 teaspoon dark sesame oil
    • 1 ounce honey
    • 2 meyer lemons, juice of (or 1 lemon and 1 tangerine)
    • salt and pepper


    1. 1
      Lay the salmon filets in a shallow glass or ceramic dish, whisk all the marinade ingredients together, pour over the fish and marinate for up to one hour in the fridge.
    2. 2
      For the salsa:.
    3. 3
      Put the diced fruit in a salat bowl, sprinkle with lemon juice to prevent oxidation. Add the diced pepper, jalapenos and the chopped chives, mix well.
    4. 4
      Heat the honey for 20 seconds in the microwave, whisk in the rest of the ingredients and pour over the salsa. Season with salt and pepper to taste and refrigerate until needed.
    5. 5
      Lay out 4 sheets of Heavy Duty Reynolds Wrap, put a piece of fish on one side of each sheet, top each filet with 2 tangerine slices and a pat of butter. Spoon some of the marinade over, fold the second side over and crimp tightly.
    6. 6
      Put the foil packages on a baking sheet and bake at 375F for @ 12 minutes. Open carefully and let the steam escape.
    7. 7
      Prepare four plates with your side dish, lift the salmon filets out of the foil pouch onto the plate, spoon some of the accumulated sauce over and top with a generous amount of salsa.
    8. 8

    Ratings & Reviews:


    Nutritional Facts for Foil Baked Salmon With Pear Salsa #RSC

    Serving Size: 1 (546 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 537.6
    Calories from Fat 187
    Total Fat 20.7 g
    Saturated Fat 8.8 g
    Cholesterol 107.9 mg
    Sodium 690.8 mg
    Total Carbohydrate 54.4 g
    Dietary Fiber 6.9 g
    Sugars 42.3 g
    Protein 37.4 g

    The following items or measurements are not included:

    Reynolds Wrap Foil

    garlic chives

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