Grilled Lemon and Herb Salmon Packets

I like packet cooking. No muss no fuss! I came across this recipe at Betty Crocker's website and knew that I just had to try it.

Grilled Lemon and Herb Salmon Packets (4 servings at 6 points a piece)

Ingredients:

2 cups uncooked instant rice
1 can 14 ounces chicken broth
1 cup (from 10-ounce bag) matchstick-cut carrots
4 (4 to 6 ounces each) salmon fillets
1 teaspoon lemon pepper seasoning salt
1/2 teaspoon salt
1/3 cup chopped fresh chives
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/2-inch slices

Instructions:

1. Heat coals or gas grill for direct heat. Spray four 18x12-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 piece. Sprinkle with 1/4 tsp lemon pepper and 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 to 14 minutes or until salmon flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil.

I pre-cooked my rice and I omitted the salt. Instead of grilling these I baked them at 400 degree F for 25 minutes. The fish was very moist and had a great taste with the lemon pepper. The rice even had a nice lemon flavor through it as well. So again, another great packet dish to add to the lineup :)