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Salmon Brown Rice Veggie Medley PouchSalmon Brown Rice Veggie Medley Pouch
Salmon Brown Rice Veggie Medley Pouch
Salmon Brown Rice Veggie Medley Pouch
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Recipe - ShopRite of Rio Grande
SalmonBrownRiceVeggieMedleyPouch.jpg
Salmon Brown Rice Veggie Medley Pouch
Prep Time15 Minutes
Servings4
Cook Time24 Minutes
Ingredients
4 (5-ounce) skinless salmon fillets
¾ cup Mediterranean herb & white wine marinade
1 bag (12 ounces) fresh vegetable medley, cut into 1-inch pieces
2 cups steamable red potatoes, cut into ½-inch pieces
Directions

1. Preheat oven to 375°. In large zip-top plastic bag, add salmon and marinade; seal bag, pressing out excess air and let stand 15 minutes. .

 

2. Cut 4 (18 x 12-inch) sheets parchment paper; place sheets lengthwise on work surface. Divide vegetable medley and potatoes on right side of each sheet; place salmon on top and pour any marinade remaining in bag over salmon.

 

3. For each packet, fold left side of sheet over salmon and vegetable mixture; fold edges several times to seal tightly and place on rimmed baking pan. Bake pouches 24 minutes or until internal temperature of salmon reaches 145°. With kitchen shears, cut an X in top of packets, then carefully pull back parchment to release steam.

 

Chef Tip: Customize this dish by swapping the salmon with boneless, skinless chicken breasts and/or the potatoes with microwaveable brown rice. Bake chicken in pouches 40 minutes or until internal temperature of chicken reaches 165°; cook rice in microwave oven as label directs and serve with pouches.

 

Nutritional Information
  • 383 calori9es
  • 10 g Fat
  • 2 g saturated
  • 90 mg Cholesterol
  • 32 g Carbohydrates,
  • 4 g fiber
  • 6 g Sugars
  • 2 g added sugar
  • 37 g protein
15 minutes
Prep Time
24 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 (5-ounce) skinless salmon fillets
Fresh Atlantic Salmon Fillet
Fresh Atlantic Salmon Fillet
$10.99/lb$10.99/lb
¾ cup Mediterranean herb & white wine marinade
Product match not available
1 bag (12 ounces) fresh vegetable medley, cut into 1-inch pieces
Bowl & Basket Steam in Bag Carrots, Corn, Green Beans & Peas Mixed Vegetables, 12 oz
Bowl & Basket Steam in Bag Carrots, Corn, Green Beans & Peas Mixed Vegetables, 12 oz
$1.29$0.11/oz
2 cups steamable red potatoes, cut into ½-inch pieces
Fresh California RED Skin Potatoes, 8 oz
Fresh California RED Skin Potatoes, 8 oz
$0.50 avg/ea$0.06/oz

Nutritional Information

  • 383 calori9es
  • 10 g Fat
  • 2 g saturated
  • 90 mg Cholesterol
  • 32 g Carbohydrates,
  • 4 g fiber
  • 6 g Sugars
  • 2 g added sugar
  • 37 g protein

Directions

1. Preheat oven to 375°. In large zip-top plastic bag, add salmon and marinade; seal bag, pressing out excess air and let stand 15 minutes. .

 

2. Cut 4 (18 x 12-inch) sheets parchment paper; place sheets lengthwise on work surface. Divide vegetable medley and potatoes on right side of each sheet; place salmon on top and pour any marinade remaining in bag over salmon.

 

3. For each packet, fold left side of sheet over salmon and vegetable mixture; fold edges several times to seal tightly and place on rimmed baking pan. Bake pouches 24 minutes or until internal temperature of salmon reaches 145°. With kitchen shears, cut an X in top of packets, then carefully pull back parchment to release steam.

 

Chef Tip: Customize this dish by swapping the salmon with boneless, skinless chicken breasts and/or the potatoes with microwaveable brown rice. Bake chicken in pouches 40 minutes or until internal temperature of chicken reaches 165°; cook rice in microwave oven as label directs and serve with pouches.