Lemon and Herb Salmon Packets

Father’s Day dinner for Bob (which he had to cook himself!), recipe from Betty Crocker.

2 cups uncooked instant rice

1 (14 oz) can chicken broth

1 cup matchstick cut carrots (left these out this time)

4 (4 – 6 oz) salmon fillets (I just bought a bag of frozen salmon fillets at Costco and used them for the first time in this recipe and they were really good)

1 teaspoon lemon pepper seasoning salt

1/2 teaspoon salt

1/3 cup chopped fresh chives

1 medium lemon, sliced

Heat coals or gas grill.  Spray 4 18 x 12″ sheets of heavy duty aluminum foil with cooking spray.  Mix rice and broth in bowl and let stand 5 minutes or until most of the broth is absorbed.  Stir in carrots.  Place fillet on center of each piece of foil.  Sprinkle with lemon pepper and salt and top with chives.  Arrange lemon slices over fillet.  Spoon rice mixture around each fillet.  Fold foil over so edges meet.  Seal edges, making tight 1/2″ fold then fold again.  Allow space on sides for circulation and expansion.  Cover and grill 4 – 6″ from low heat 11 – 14 minutes or until salmon flakes easily with fork.  Cut large X across top of packets and fold back foil.

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