“Rice to the Rescue!” Recipe Contest Winner - David Dahlman Yield: Makes 4 servings.

3 cups cooked medium or long grain brown rice 1/4 cup golden raisins 1 teaspoon grated orange zest 1/2 teaspoon salt 1/4 teaspoon pepper 4 (6-ounce each) salmon fillets, skin removed 1 medium fresh fennel bulb, trimmed, cored and thinly sliced crosswise 1 small red onion, thinly sliced in 8 rounds Juice of 1 orange 2 tablespoons olive oil   Preheat broiler. Combine rice, raisins, orange zest, 1/2 teaspoon salt and 1/4 teaspoon pepper in medium bowl. Place 4 sheets of foil (12” x 12”) on large baking sheet. Spoon equal amounts of rice mixture in center of each sheet. Top rice with salmon; sprinkle lightly with additional salt and pepper. Top salmon with equal amounts of fennel and arrange onion slices over fennel. Squeeze juice from one orange evenly over all and drizzle with oil. Wrap foil over contents and pinch ends tightly to form individual packets; broil 6 to 7 inches from heat source 20 minutes or until salmon is opaque in center.

Meal Part: Main Dish   Main Ingredient: Fish/Seafood   Cuisine Type: American

Nutrition Facts Calories 600   % Daily Value* Total Fat 27g Cholesterol 100mg Sodium 430mg Total Carbohydrate 50g Dietary Fiber 5g Protein 39g