Grilled Caribbean Salmon Packs

The tropics are as close as your backyard when you grill this meal-in-one. ...MORE + LESS -

1/2 cup (125 mL) chutney

1 cup (250 mL) pineapple chunks

2 cups (500 mL) uncooked instant rice

1 3/4 cups (425 mL) chicken broth

1 small red bell pepper, chopped (1/2 cup/125 mL)

2 medium green onions, sliced (2 tbsp/30 mL)

4 salmon fillets (6 oz each), skin removed

1 tsp (5 mL) salt

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1

Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil; spray each piece with cooking spray.
2

In large bowl, mix rice and broth; let stand about 7 minutes or until broth is almost absorbed. Stir in bell pepper and onions. Place 3/4 cup rice mixture on center of each sprayed foil piece. Top rice with salmon. Sprinkle each salmon fillet with 1/4 teaspoon salt; top with 2 tablespoons chutney and 1/4 cup pineapple chunks.
3

Fold foil over salmon and rice mixture 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 medium heat 12 to 18 minutes, rotating packets 1/2 turn after about 6 minutes, until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

Success: Soaking the rice in broth before grilling the packets ensures the rice will be done at the same time as the salmon.
Caution: Open the foil packets carefully, keeping the opening pointed away from you. Very hot steam collects inside the packets during cooking and could scald you.