- 40 mins
- 40 mins
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
Preparation
Step 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.
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