Grilled Caribbean Salmon Packs

By jeaninemg

Ingredients

• 2 cups uncooked instant rice
• 1 3/4 cups Progresso™ 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

Servings 1
Cooking time 40mins
Adapted from bettycrocker.com

Preparation

Step 1

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.