Salmon with Teriyaki Confetti Rice
From: The Reynolds Kitchens
Number of Servings: 10

1 ReynoldsŪ Hot BagsŪ Foil Bag, large size
3 cups instant rice
2 cups water
1 cup shredded carrots
1/2 cup teriyaki sauce
1/2 cup sliced green onions, divided
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
10 salmon fillets (3 oz. each), thawed if frozen
1 teaspoon salt-free roasted garlic pepper seasoning
Soy sauce

Preheat grill to medium-high or oven to 450F. Combine rice, water, carrots, teriyaki sauce, half of green onions, sesame oil and ginger.

Open foil bag. Spoon rice mixture into foil bag in an even layer. Arrange salmon skinned-side-down over rice. Sprinkle with garlic pepper seasoning and remaining green onions.

To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.

To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. GRILL 14 to 16 minutes in covered grill OR bake 20 to 25 minutes in supporting pan in oven.

Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Sprinkle with soy sauce before serving, if desired.