Grilled Lemon and Herb Salmon Packs for 2 |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A whole meal wrapped in foil. I use minute brown rice. I like it because it's delicious, healthy and clean-up is a snap. I'm going to try it with carmelized lemon slices the next time I make it. This is a Pillsbury recipe. Ingredients:
1 cup uncooked instant rice |
1 cup reduced-sodium chicken broth (from 32-oz carton) |
1/2 cup matchstick-cut carrot (from 10-oz bag) |
2 (4 -6 ounce) salmon fillets |
1/2 teaspoon lemon-pepper seasoning |
2 tablespoons chopped fresh chives |
1/2 medium lemon, cut into 1/4-inch slices |
Directions:
1. Heat gas or charcoal grill. Cut two 18x12-inch pieces of heavy-duty foil. Spray with cooking spray.
2. In small bowl, mix rice and broth. 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; 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 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.
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