Lemon and Herb Salmon Packets

 

2

cups uncooked instant rice

1

can (14 ounces) fat-free or low sodium chicken broth

1

cup matchstick-cut carrots (from 10-ounce bag)

4

salmon fillets (4 to 6 ounces each)

1

teaspoon lemon pepper seasoning salt

1/3

cup chopped fresh chives

1

medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices

• 1 Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
• 2 Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
• 3 Place salmon fillet on center of each foil sheet. Sprinkle with lemon pepper seasoning salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice 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 4 to 6 inches from low heat 11 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; carefully fold back foil to allow steam to escape.