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Salmon and Pineapple Salsa Foil Packs
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Prep Time:
15 minutes
Total Time:
35 minutes
Chef Lauren Keating grills up a flavorful and fast dinner.
Ingredients:
  • 1 cup uncooked instant brown rice
  • 1 cup water
  • 1 cup diced fresh pineapple
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 2 medium limes, juiced (2 to 4 tablespoons)
  • 1/2 cup canned low-sodium black beans, drained, rinsed
  • 4 salmon fillets (4 oz each)
  • Chili powder
Instructions:
  • Preheat your gas or charcoal grill for indirect cooking according to the manufacturer's instructions.
  • Place the rice and water in a small bowl and let soak for 10 minutes. In another small bowl, mix together the pineapple, onion, cilantro, and lime juice.
  • Once the rice has soaked for 10 minutes, discard the water and mix in the beans.
  • Take 4 large (24-inch-long) sheets of heavy-duty foil. Fold each in half widthwise to create 4 (18x12-inch) pieces of foil.
  • Divide the rice equally onto each piece of foil, creating a well in the center. Place a salmon fillet on top of the rice on each foil. Sprinkle a dash of chili powder over each fillet and finish by adding a dollop of pineapple salsa on top of each fillet.
  • Create a packet by bringing up 2 sides of foil until edges meet. Seal edges, making a tight 1/2-inch fold, then fold again to allow for heat circulation and expansion. Seal the other sides as well.
  • 1. Put the sealed packets on the cool side of the grill, seam-side up. Close the lid and cook for 8 minutes. 2. Flip the packets, close the grill, and cook for another 8 minutes. 3. Turn the packets seam-side up, then take them off the grill. 4. Transfer the packets to serving plates. Open them carefully to release the steam.

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