Instructions: Center onion and carrot on foil sheet. Top with salmon fillet. In small bowl, combine ginger, rice vinegar and sesame oil. Pour over salmon. Season with salt and pepper.

Wrap and seal foil to form a packet. Cook covered, 20 to 25 minutes on medium-hot grill or until fish flakes easily with a fork.

Serve salmon topped with onion and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

Baking instructions: Preheat oven to 450 degrees; bake for 16 to 20 minutes on a cookie sheet.

This recipe yields 4 servings.

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