Salmon Teriyaki Baked In Foil Packets - cooking recipe

Ingredients

3 tablespoons soy sauce
2 tablespoons tomato ketchup
2 teaspoons seasoned rice wine vinegar
1 tablespoon sugar
2 garlic cloves, minced
3 tablespoons fresh ginger
2 tablespoons olive oil
2 leeks, thinly sliced, rinsed and drained
4 small red chili peppers, thinly sliced
2 sprigs fresh cilantro
4 (6 ounce) true north salmon fillets, skin removed

Preparation

In a stainless bowl, whisk together the soy sauce, ketchup, rice wine vinegar, sugar, garlic and 1 tbs of grated ginger. Place the salmon in a shallow nonmetallic dish. Pour the mixture over the salmon, toss well and marinate for about 30 minutes while you prepare the leeks.
Place a large stainless saute pan over high heat. Add the olive oil, 2 tbs chopped ginger and the leeks and quickly saute them for 3 minutes. Lightly season the leeks with salt. Remove them from the pan and allow to cool on a tray.
Pre heat the oven to 400 degrees. Lay out four large squares of heavy duty aluminum foil on the table (aprox, 18 x 12 inch.) Fold them in thirds and open them back up. In the center of the foil, place a small mound of the cooked leeks and top with the marinated salmon, include the marinade. Garnish the salmon with the chile pepper slices and fold the foil over to form a sealed packet. Repeat with the remaining ingredients to make 3 more packets.
Set the packets on a baking sheet and bake for 15 minutes in a convection (with fan) oven or 20 minutes in a regular oven.
Open each packet carefully. There is going to be a small burst of hot steam. Slide the cooked fish and vegetables out onto a plate, with any juices. Garnish with fresh cilantro.