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Teriyaki Salmon Foil Packet

Teriyaki Salmon Foil Packet recipe
photo by:kraft
I took the advise of others and cooked the rice seperate (I like to use jasmine rice instead of minute rice) I subed out the veggies and put fresh broccoli and zucchini in more
posted by
on 7/2/2009
15 min
1 hr
4 servings, one foil packet each
Magazine Acquisition

What You Need

cup  A.1. STEAKHOUSE Marinade for Seafood Ginger Teriyaki with Orange, divided
 salmon fillets (4 oz. each)
cups  instant white rice, uncooked
cups  hot water
cups  shredded carrots
bag  (6 oz.) snow peas

Make It

POUR 1/2 cup of the marinade over salmon in resealable plastic bag. Seal bag; turn to evenly coat salmon with marinade. Refrigerate 30 min. to marinate.

PREHEAT grill to medium-high heat. Remove salmon from marinade; discard marinade. Place 1 salmon fillet on center of each of four 18x12-inch sheets of heavy-duty foil. Combine remaining 1/4 cup marinade, the rice, water and vegetables; spoon evenly over salmon. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

GRILL 15 min. or until salmon flakes easily with fork. Cut slits in foil to release steam before opening each packet.

Kraft Kitchens Tips

Use Your Oven
Assemble packets as directed. Preheat oven to 350°F. Place packets in single layer in 15x10x1-inch baking pan. Bake 20 min. or until salmon flakes easily with fork. Continue as directed.
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