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Categories:Viewed: 51 - Published at: 9 years ago
Ingredients
- 1 cup uncooked instant rice
- 1 cup reduced-sodium chicken broth (from 32-oz carton)
- 12 cup matchstick-cut carrot (from 10-oz bag)
- 2 (4 -6 ounce) salmon fillets
- 12 teaspoon lemon-pepper seasoning
- 2 tablespoons chopped fresh chives
- 12 medium lemon, cut into 1/4-inch slices
Method
- Heat gas or charcoal grill.
- Cut two 18x12-inch pieces of heavy-duty foil.
- Spray with cooking spray.
- In small bowl, mix rice and broth.
- Let stand about 5 minutes or until most of broth is absorbed.
- Stir in carrots.
- Place salmon fillet on center of each foil piece.
- Sprinkle with lemon-pepper seasoning; 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.
- Cover and grill packets over 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.
