| 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 |
Serve with...
Melon-Cucumber Salad
Total Time:
1 hour 5 min
| 1. | Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray. |
| 2. | Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots. |
| 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. |
| 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. |
|
| Foil packets should be opened very carefully, keeping the opening pointed away from you. Very hot steam collects inside the packets during cooking and could result in burns. |
|
| Use whatever fresh herbs you have on hand. Basil, parsley or thyme would all be delicious with the salmon. |
|
| Soaking the rice in broth before grilling the packets ensures the rice will be done at the same time as the salmon. |
Nutrition Information:
400 ( 70 ); 8 g ( 2 g); 75 mg; 1160 mg; 51 g ( 2 g); 31 g 100 %; 6 %; 4 %; 18 % 3 1/2 ; 3