Caribbean Salmon Packs

Photo by Gabe P.
Adapted from yahoo.com

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Adapted from yahoo.com

Ingredients

  • 2

    cups uncooked instant rice

  • 1 3/4

    cups chicken broth (from 32-oz carton)

  • 1

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

  • 2

    medium green onions, sliced (2 tablespoons)

  • 4

    salmon fillets (6 oz each), skin removed

  • 1

    teaspoon salt

  • 1/2

    cup chutney

  • 1

    cup pineapple chunks

Directions

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.

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