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Salmon and Pineapple Salsa Foil Packs

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Salmon and Pineapple Salsa Foil Packs
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 4
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Blogger Lauren Keating of Healthy-Delicious shares a quick and easy dinner on the grill.

Ingredients

1
cup uncooked instant brown rice
1
cup water
1
cup diced fresh pineapple
1/4
cup chopped red onion
2
tablespoons chopped fresh cilantro
2
medium limes, juiced (2 to 4 tablespoons)
1/2
cup canned low-sodium black beans, drained, rinsed
4
salmon fillets (4 oz each)
Chili powder

Directions

  • 1 Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
  • 2 In small bowl, place rice and water; let soak 10 minutes. Meanwhile, in second small bowl, stir together pineapple, onion, cilantro and lime juice.
  • 3 After rice has soaked 10 minutes, drain off water. Stir in beans.
  • 4 Cut 4 (24-inch-long) sheets of 18-inch-wide heavy-duty foil. Fold each in half crosswise to make 4 (18x12-inch) pieces of foil.
  • 5 Spoon one-fourth of rice onto each piece of foil, mounding rice in center. Top each mound of rice with 1 salmon fillet. Sprinkle each with dash chili powder. Top each with pineapple salsa.
  • 6 To make each packet, bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • 7 Place packets sealed-seam-side up on unheated side of grill. Cover grill; cook 8 minutes. Turn packets; cover grill and cook 8 minutes longer. Turn packets seam-side-up; remove packets from grill. Place packets on individual serving plates. Carefully open packets to allow steam to escape.
Tips  

Salmon is a great source of omega-3 fatty acids which play a crucial role in brain function, normal growth and development, and may reduce the risk of heart disease.

Soaking the rice helps to soften it so it cooks more quickly, and provides extra moisture inside the packet to help everything steam.

Nutrition Information 
No nutrition information available for this recipe
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