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.
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.
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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.
