Ingredients
2
cups uncooked instant rice
1 3/4
cups Progresso™ chicken broth (from 32-ounce carton)
1
cup (from 10-ounce bag) matchstick-cut carrots
4
(4 to 6 ounces each) salmon fillets
1
teaspoon lemon pepper seasoning salt
1/2
teaspoon salt
1/3
cup chopped fresh chives
1
medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices
Preparation
Heat coals or gas grill for direct heat. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and 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.
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; fold back foil.
