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Caribbean Salmon Packs

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Rate this recipe 4.4/5 (9 Votes)

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

Details

Preparation time 40mins
Cooking time 40mins
Adapted from yahoo.com

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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