- 6 heavy duty foil sheets
- 2 cups instant rice (you can use brown rice)
- 2 cups warm water
- 6 (about 4 to 5 ounces each) salmon fillets, skins removed
- Salt and fresh ground pepper, to taste
- STAR Extra Virgin Olive Oil
- ½-cup sun-dried tomato pesto
- 2 garlic cloves, minced
- 6 sprigs fresh thyme
Preheat oven to 400F.
Place rice and water in a small bowl and stir to combine.
Lay out the foil sheets and divide the rice mixture evenly over each foil, squeezing the water out as much as possible. Tip: Spoon out some rice, then hold the spoon to the side of the bowl and tilt the spoon a bit to drain out the excess water.
Top rice with salmon fillets; season with salt and pepper, and rub with a drizzle of olive oil.
Add a tablespoon of tomato pesto on top and spread it over each fillet.
Sprinkle some garlic and place a sprig of fresh thyme over fillets.
Fold the sides of the foil over the fish, covering completely; seal the packets closed.
Transfer fillets to a jelly roll pan or large baking sheet.
Bake for 20 to 22 minutes, or until salmon is cooked through.
Transfer foil packets to plates. Carefully open up the foil packets and serve.
Recipe developed by: http://www.diethood.com
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Time: 25 minsServes: 8-10 skewers
Time: 1 hrServes: 6
Time: 20 minsServes: 2-4
Time: 2 hrs 15 minsServes: 4