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
Preparation
Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
In small bowl, place rice and water; let soak 10 minutes. Meanwhile, in second small bowl, stir together pineapple, onion, cilantro and lime juice.
After rice has soaked 10 minutes, drain off water. Stir in beans.
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.
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.
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.
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.
