Stuffed Salmon
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 12 servings.
You could get stuffed salmon from a big-box store, but my fillets are loaded with flavor from crab, cream cheese and savory herbs. We love them. —Mary Cokenour, Monticello, Utah
Ingredients
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1-1/2 cups cooked long grain rice
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1 package (8 ounces) imitation crabmeat
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4 ounces cream cheese, softened
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2 tablespoons butter, melted
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2 garlic cloves, minced
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1/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed
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1/2 teaspoon celery seed, crushed
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12 salmon fillets (8 ounces each and 1-1/2 inches thick)
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3 tablespoons olive oil
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2 teaspoons dill weed
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1-1/2 teaspoons salt
Directions
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1.
Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed.
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2.
Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt.
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3.
Bake until a thermometer inserted into center of stuffing reads 165°, 18-22 minutes. Discard toothpicks before serving.
Nutrition Facts
1 stuffed fillet: 478 calories, 30g fat (8g saturated fat), 131mg cholesterol, 559mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 41g protein.
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