Grilled Lemon and Herb Salmon Packs

Delicious dinner packets are perfect patio or picnic pleasers!

Ingredients

2 cups (500 mL) instant rice, uncooked
1 3/4 cups (425 mL) chicken broth
1 cup (250 mL) matchstick-cut carrots
4 (4-6 oz/125 g - 175 g each) salmon fillets
1 tsp (5 mL) lemon pepper seasoning salt
1/2 tsp (2 mL) salt
1/3 cup (75 mL) chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch/6 mm slices

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 centre 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.

Safety Tip: Foil packets should be opened very carefully, keeping the opening pointed away from you. Very hot steam collects inside the packets during cooking and could result in burns.
Substitution: Use whatever fresh herbs you have on hand. Basil, parsley or thyme would all be delicious with the salmon.
Success: Soaking the rice in broth before grilling the packets ensures the rice will be done at the same time as the salmon.

No nutrition information available for this recipe