Teriyaki Salmon and Rice Packets
Enjoy bold and tangy teriyaki flavor for dinner tonight with these simple and delicious Teriyaki Salmon and Rice Packets made with Minute® Instant White Rice.
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PREP TIME
15 mins
COOK TIME
15 mins
SERVES
4
TOTAL TIME
30 mins
Ingredients
- 3/4 cup teriyaki marinade and sauce, divided
- 4 (4 oz each) salmon fillets
- 2 cups Minute® White Rice
- 2 cups hot water
- 2 cups shredded carrots
- 1 bag (6 oz) snow peas
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Instructions
Enjoy perfectly cooked and marinated salmon and rice for dinner tonight with these easy-to-make Teriyaki Salmon and Rice Packets.
Step 1
Pour 1/2 cup of the marinade over salmon in a resealable plastic bag. Seal bag and turn to evenly coat salmon with marinade. Refrigerate for 10 minutes.
Step 2
Preheat grill to medium-high heat. Remove salmon from plastic bag and discard marinade.
Step 3
Place 1 salmon fillet in the center of each of four 18 x 12-inch sheets of heavy-duty foil.
Step 4
Combine remaining 1/4 cup marinade, rice, water and vegetables together in a large bowl. Spoon rice mixture evenly over salmon.
Step 5
Bring sides of each foil sheet together. Double fold top and ends to seal packet, leaving room for heat circulation inside.
Step 6
Grill for 15 minutes, or until salmon flakes easily with a fork. Cut slits in foil to release steam before opening each packet.
Teriyaki Made Easy
Do you like to meal prep because life keeps you busy? Or, do you simply stick to a healthy diet by exercising portion control? Either way, these simple and tasty Teriyaki Salmon and Rice Packets made with Minute® Instant White Rice are a perfect, portion-controlled lunch or dinner that’s full of flavor and ready in just 30 minutes.
Try this dish and many more of our deliciously simple recipes made with Minute® Rice products and never settle for a bland or mediocre meal again!
No Grill, No Problem
If you don’t have a grill, or just don’t feel like firing it up, use your oven for this recipe. Assemble the packets as directed. Preheat your oven to 350ºF and place the packets in a single layer on a large baking sheet. Bake for 20 minutes, or until the salmon flakes easily with a fork. When done, cut slits in the foil to release the steam before opening each packet.
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