Grilled Lemon and Herb Salmon Packs
Recipe from Betty Crocker

Delicious dinner packets are perfect patio or picnic pleasers!


Grilled Lemon and Herb Salmon Packs

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Servings: 4 servings
Prep Time: 15 mins
Total Time: 29 mins
Related Categories: Dinner, Grilled Salmon, Grilling, Salmon, Salmon Fillet
 
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Ingredients
  • 2  cups
    uncooked instant rice
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  • 1 3/4   cups
    Progresso® chicken broth (from 32-ounce carton)
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  • 1   cup
    matchstick-cut carrots (from 10-ounce bag)
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  • 4  
    salmon fillets (4 to 6 ounces each)
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  • 1   teaspoon
    lemon pepper seasoning salt
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  • 1/2   teaspoon
    salt
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  • 1/3   cup
    chopped fresh chives
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  • 1   medium
    lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices
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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
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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