3 cups sliced Napa cabbage (1/2 inch ribbons 1 Tbsp hoisin sauce 1/2 cup diced red bell pepper (1 small) 1 tsp rice vinegar 3 tsp minced fresh garlic, divided 1/8 tsp crushed red pepper 2 1/2 tsp reduced-sodium soy sauce, divided 8 oz salmon fillets or Arctic char 1 tsp toasted sesame oil skin removed, cut into 2 parts 1 Tbsp chopped scallion whites
Preheat grill to medium-high. 2. Cut 2 12x16 inch sheets of aluminum foil. 3. Fold each half to form a 12x8 inch rectangle. 4. Combine Napa cabbage, red bell pepper, 1 tsp ginger, 1/2 tsp ginger, 1 tsp soy sauce and sesame oil in large bowl; toss to coat. 5. Mix hoisin sauce, vinegar, crushed red pepper, remaining 2 tsp ginger, remaining 1/2 tsp garlic and remaining 1 1/2 tsp soy sauce in small bowl. 6. Open a foil rectangle. 7. Spray half of the rectangle with cooking spray. 8. Place half of the vegetable mixture on sprayed side of rectangle with cooking spray. 9. Place half of the vegetable mixture on sprayed side of rectangle. 10.Top with a piece of fish. 11.Spread half of the foil rectangle over to enclose contents. 12.Seal packet. 13. Repeat with remaining ingredients to make 1 more packet. 14. Place packets on unheated portion of gas or charcoal grill. Cover grill and cook over indirect heat for 12 to 15 minutes, depending on thickness of fish, or until packets are puffed and fish just begin to flake. Or cook in a 400 degree oven for 15 to 17 minutes. Be careful when opening packets, there will be steam. 15. To serve, use a wide spatula to transfer contents of each packet to plate. Spoon vegetables around fish and pour the juices over the fish.
- Per Serving (with wild Coho salmon)
- Calories: 262. Total fat: 10 grams. Saturated fat: 2 grams. Cholesterol: 57 milligrams. Sodium: 449 milligrams. Carbohydrates: 12 grams: Fiber 3 grams. Protein 30 grams. (With Atlantic farmed salmon): Calories: 284. Total fat: 15 grams. Saturated fat 3 grams. Cholesterol: 63 milligrams. Sodium: 457 milligrams. Carbohydrates: 12 grams: Fiber 3 grams. Protein: 25 grams