GRILLED CARIBBEAN SALMON PACKS

Grilled Caribbean Salmon Packs image

The tropics are as close as your backyard when you grill this meal-in-one.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups uncooked instant rice
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 small red bell pepper, chopped (1/2 cup)
2 medium green onions, sliced (2 tablespoons)
4 salmon fillets (6 oz each), skin removed
1 teaspoon salt
1/2 cup chutney
1 cup pineapple chunks

Steps:

Heat coals or gas grill for direct heat. Cut four 18x12-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 3/4 cup rice mixture on center of each sprayed foil piece. Top rice with salmon. Sprinkle each salmon fillet with 1/4 teaspoon salt; top with 2 tablespoons chutney and 1/4 cup pineapple chunks.
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.
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. Place packets on plates. Cut large X across top of each packet; fold back foil.

Nutrition Facts : Calories 530, Carbohydrate 67 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 43 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 18 g, TransFat 0 g