Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. uncooked Hy-Vee instant rice | ||
| 1 (14.5 oz) can Hy-Vee reduced-sodium chicken broth | ||
| 1 small green bell pepper, chopped | ||
| ¼ c. chopped sweet Vidalia onion | ||
| 4 (6 oz each) salmon fillets, skin removed | ||
| 1 tsp. Hy-Vee salt, divided | ||
| ¼ c. Hy-Vee apricot preserves, divided | ||
| 1 c. Hy-Vee pineapple chunks, drained, divided |
Directions
- Heat grill for direct heat. Cut four 18-by-12-inch pieces of Hy-Vee heavy duty foil. Spray each with Hy-Vee cooking spray.
- In a large bowl, combine rice and broth. Let stand about 8 minutes or until broth is almost absorbed. Stir in bell pepper and onion.
- Place 1 cup rice mixture on center of each foil piece. Top with salmon. Sprinkle each with 1/4 teaspoon salt. Top each with 1 tablespoon preserves and 1/4 cup pineapple chunks.
- Fold foil over salmon and rice mixture so edges meet. Seal edges, making a 1/2-inch fold.
- Cover and grill packets over medium heat for 14 to 18 minutes, rotating halfway through, until salmon flakes easily with a fork.
Nutrition facts
Servings
500 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 95mg
- Sodium: 730mg
- Total Carbohydrates: 56g
- Protein: 40g