Dilled Salmon with Brown Rice

 

1

cup brown rice

2

cups water

1

large salmon fillet (about 2 lb)

1

tablespoon canola or olive oil

1/4

teaspoon pepper

1/2

cup reduced-fat or fat-free dill dip

2

tablespoons fat-free (skim) milk

• 1 Heat coals or gas grill for direct heat. Cut 24x18-inch piece of heavy-duty foil. Add rice to water and cook for 45 minutes or according to package directions.
• 2 Meanwhile, place salmon fillet on foil. Brush salmon with oil; sprinkle with pepper. Wrap foil securely around salmon. Allow space on sides for circulation and expansion.
• 3 Cover and grill packet over MEDIUM heat 20 to 30 minutes, rotating packet 1/2 turn after 10 minutes, until salmon flakes easily with fork.
• 4 In small bowl, mix dill dip and milk until smooth. Serve salmon with dill sauce.