"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Salmon with Rice Recipe

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This recipe for Salmon with Rice, by , is from Our ED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Eisenbrant
Added: Saturday, November 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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 (4-6 ounces)
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

Directions:
Directions:
1). Heat coals or gas grill for direct heat. Spray four 18 x 12 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 11-14 minutes or until salmon flakes easily with fork. Cut large X across top of each packet; careful fold back foil to allow steam to escape.


Blumenthal, R.S.; Hermanson, J. (2005). Betty Crocker Healthy Heart Cookbook. Minneapolis, MN: Wiley

Personal Notes:
Personal Notes:
Eat lots of chocolate for dessert because you saved some calories on this one.....

 

 

 

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