Grilled Caribbean Salmon Packs

Name: Grilled Caribbean Salmon Packs
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Central American, Caribbean
Ingredients: 414 milliliters chicken broth (from 32-oz carton); 2 Tbsps medium green onions, sliced; 473 milliliters uncooked instant rice; 118 milliliters chutney; 237 milliliters pineapple chunks; 118 milliliters small red bell pepper, chopped; 680 grams salmon fillets each), skinless; 1 teaspoon salt

Grilled Caribbean Salmon Packs might be just the Central American recipe you are searching for. This recipe makes 4 servings with 528 calories, 39g of protein, and 13g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. It works best as a main course, and is done in about 40 minutes. Head to the store and pick up chicken broth, bell pepper, salt, and a few other things to make it today. To use up the instant white rice you could follow this main course with the Baked Rice Pudding as a dessert.

Instructions

Heat coals or gas grill for direct heat.

Equipment you will use

Grill

Cut four 18x12-inch pieces of heavy-duty foil; spray each piece with cooking spray.

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Cooking Spray

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Aluminum Foil

In large bowl, mix rice and broth; let stand about 7 minutes or until broth is almost absorbed. Stir in bell pepper and onions.

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Bell Pepper

Onion

Broth

Rice

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Bowl

Place 3/4 cup rice mixture on center of each sprayed foil piece. Top rice with salmon.

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Salmon

Rice

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Aluminum Foil

Sprinkle each salmon fillet with 1/4 teaspoon salt; top with 2 tablespoons chutney and 1/4 cup pineapple chunks.

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Pineapple Chunks

Salmon Fillets

Chutney

Salt

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.

Ingredients you will need

Salmon

Rice

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Aluminum Foil

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.

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Salmon

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Grill

Place packets on plates.

Cut large X across top of each packet; fold back foil.

Equipment you will use

Aluminum Foil

Equipment

Grill

Aluminum Foil

Bowl

Ingredients

Servings:

414milliliters

chicken broth (from 32-oz carton)2Tbsps

medium green onions, sliced 473milliliters

uncooked instant rice 118milliliters

chutney 237milliliters

pineapple chunks 118milliliters

small red bell pepper, chopped 680grams

salmon fillets each), skinless 1teaspoon

salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.