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Spicy Alaska Salmon with Pepper-Jack Rice

Source of Recipe

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List of Ingredients

4 sheets (12x18-inches each) Reynolds Wrap® Release® Non-

Stick Aluminum Foil

8 ounces pepper-jack cheese, shredded

3/4 cup reduced-fat sour cream

1/2 cup water

1-1/2 cups instant rice, uncooked

1 can (4 oz.) diced green chiles, drained

4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen

1/2 lime

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

1/8 teaspoon red pepper flakes, optional



Recipe

PREHEAT oven to 450ºF.

COMBINE cheese, sour cream, and water. Stir in instant rice and green chiles.

ARRANGE one-fourth of rice mixture on the non-stick (dull) side of each sheet of Release Non-Stick Foil. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place a salmon portion over each rice mound and press slightly to level rice. Squeeze lime over salmon.

COMBINE salt, cumin, chili powder, and red pepper flakes. Sprinkle over salmon.

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

BAKE packets on a cookie sheet, 25 to 30 minutes for frozen salmon OR 20 to 25 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Nutrients per serving: 599 calories, 31g total fat, 15g saturated fat, 46% calories from fat, 182mg cholesterol, 47g protein, 33g carbohydrate, 4g fiber, 836mg sodium, 509mg calcium and 1g omega-3 fatty acids.