Grilled Salmon and Rice Foil Packs

Name: Grilled Salmon and Rice Foil Packs
Prep time: 15 min
Total time: 29 min
Ingredients: 2 cups uncooked instant rice; 1 3/4 cups Progresso™ chicken broth (from 32-ounce carton); 1 cup (from 10-ounce bag) matchstick-cut carrots; 4 (4 to 6 ounces each) salmon fillets; 1 teaspoon lemon pepper seasoning salt; 1/2 teaspoon salt; 1/3 cup chopped fresh chives; 1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices

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Prep Time: 15 minutes

Total: 29 minutes

Servings: 4

Cost: $5.93 /serving

Author : Betty Crocker Kitchens

Ingredients

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2 cups uncooked instant rice1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)1 cup (from 10-ounce bag) matchstick-cut carrots4 (4 to 6 ounces each) salmon fillets1 teaspoon lemon pepper seasoning salt1/2 teaspoon salt1/3 cup chopped fresh chives1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices

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Instructions

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Step 1

Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.

Step 2

Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.

Step 3

Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.

Step 4

Cover and grill packets 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.