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Grilled Salmon and Rice Foil Packs
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Prep Time:
15 minutes
Total Time:
29 minutes
Scrumptious dinner pockets for delightful outdoor dining!
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
Instructions:
  • Prepare the grill for direct heat and spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
  • Combine the rice and broth in a medium bowl and allow it to sit for about 5 minutes, or until the rice has absorbed most of the broth. Then, gently fold in the carrots.
  • Lay salmon fillet in the center of each foil piece. Season with lemon pepper seasoning, salt, and top with chives. Place lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice, sealing edges tightly with a 1/2-inch fold, ensuring space for circulation and expansion on the sides.
  • Grill the packets over low heat, positioned 4 to 6 inches from the grill, for 11 to 14 minutes until the salmon easily flakes with a fork. Serve the packets on plates and cut a large X across the top of each packet, folding back the foil before serving.

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