Caribbean Salmon Packets

 

 

Ingredients

2 cups uncooked instant rice

1 can (14 oz) chicken broth

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

2 medium green onions, sliced (2 tbsp)

4 salmon fillets (6 oz each), skin removed

1 tsp salt

½ cup chutney

1 cup pineapple

 

Directions

Heat coals or gas grill for direct heat.  Cut four 1/ x 12 inch pieces of heavy-duty foil.  Spray each piece with cooking spray.  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 ¾ cup rice mixture on center of each sprayed foil piece.  Top rice with salmon.  Sprinkle each salmon fillet with ¼ tsp salt; top with 2 tablespoon chutney and ¼ cup pineapple chunks.  Fold foil over salmon and rice mixture so edges meet.  Seal edges, making tight ½ inch fold; fold again.  Allow space on sides for circulation and expansion.  Cover and grill packets over medium heat 12 to 18 minutes, rotating packets ½ 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.