Salmon Teriyaki Baked In Foil Packets

• 3 Tbs Soy Sauce
• 4 Tbs Tomato Ketchup
• 2 tsp. Seasoned Rice Wine Vinegar
• 1 Tbs Sugar
• 2 Cloves Garlic, minced
• 3 Tbs Fresh Ginger (1 Tbs grated for the sauce + 2 Tbs chopped for the leeks)
• 2 Tbs. Olive Oil
• 2 Leeks, thinly sliced, rinsed and dried
• 4 Small Red Chile Peppers, thinly sliced
• 4 Sprigs Fresh Cilantro (optional garnish)
• 4 6oz True North Salmon fillets, skin removed

1. 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.
2. Place a large stainless saute pan over high heat. Add the olive oil, 2 Tbs of 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.
3. 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.
4. Set the packets on a baking sheet and bake for 15 minutes in a convexion (with fan) oven or 20 minutes in a regular oven.
5. Open each packet carefullythere 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 (optional)

soy sauce, tomato, vinegar, sugar, garlic, ginger, olive oil, leeks, red chile peppers, fresh cilantro, salmon

Taken from www.epicurious.com/recipes/member/views/salmon-teriyaki-baked-in-foil-packets-52879251 (may not work)