Foil Baked Salmon With Pear Salsa #Rsc - cooking recipe

Ingredients

4 (6 ounce) salmon fillets
2 tangerines, sliced
4 sheets Reynolds Wrap Foil, 12 X 12
4 slices butter
For the marinade
3 tablespoons low sodium soy sauce
2 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon fish sauce (Nam Pla)
1/2 teaspoon grated fresh ginger
1/2 teaspoon dark sesame oil
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

Preparation

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.
For the salsa:
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.
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.
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.
Put the foil packages on a baking sheet and bake at 375F for @ 12 minutes. Open carefully and let the steam escape.
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.
Enjoy!