Grilled Lemon and Herb Salmon Packs
Recipe from
Betty Crocker
Delicious dinner packets are perfect patio or picnic pleasers!
Ingredients
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2 cupsuncooked instant ricesee savings
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1 3/4 cupsProgresso® chicken broth (from 32-ounce carton)see savings
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1 cupmatchstick-cut carrots (from 10-ounce bag)see savings
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4salmon fillets (4 to 6 ounces each)see savings
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1 teaspoonlemon pepper seasoning saltsee savings
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1/2 teaspoonsaltsee savings
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1/3 cupchopped fresh chivessee savings
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1 mediumlemon, cut lengthwise in half, then cut crosswise into 1/4-inch slicessee savings
Directions
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.
Nutrition information
Per serving: Calories 400 (Calories from Fat 70 ); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 75 mg; Sodium 1160 mg; Total Carbohydrate 51 g (Dietary Fiber 2 g); Protein 31 g. Daily Values: Vitamin A 100 %; Vitamin C 6 %; Calcium 4 %; Iron 18 %. Exchanges: 3 1/2 Starch; 3 Very Lean Meat.
Percent Daily Values are based on a 2,000 calorie diet
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