You may want to get stuffed salmon from a massive-box shop, however, my fillets are loaded with taste from crab, cream cheese, and savory herbs. We love them. healthy and quick to prepare so go ahead do not miss this recipe
Ingredients
1-1/2 cups cooked long-grain rice
1 package (8 ounces) imitation crabmeat
2 tablespoons cream cheese, softened
2 tablespoons butter, melted
2 garlic cloves, minced
1/2 teaspoon each dried basil, marjoram, oregano, thyme, and rosemary, crushed
1/2 teaspoon celery seed, crushed
12 salmon fillets (8 ounces each and 1-1/2 inches thick)
3 tablespoons olive oil
2 teaspoons dill weed
1-1/2 teaspoons salt
Directions
1 Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary, and celery seed.
2 Cut a pocket horizontally in each fillet to within 1/2 in. of the 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.
3 Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.
Nutrition Facts
1 stuffed fillet: 454 calories, 27g fat (6g saturated fat), 123mg cholesterol, 537mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 41g protein.
Ingredients
1-1/2 cups cooked long-grain rice
1 package (8 ounces) imitation crabmeat
2 tablespoons cream cheese, softened
2 tablespoons butter, melted
2 garlic cloves, minced
1/2 teaspoon each dried basil, marjoram, oregano, thyme, and rosemary, crushed
1/2 teaspoon celery seed, crushed
12 salmon fillets (8 ounces each and 1-1/2 inches thick)
3 tablespoons olive oil
2 teaspoons dill weed
1-1/2 teaspoons salt
Directions
1 Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary, and celery seed.
2 Cut a pocket horizontally in each fillet to within 1/2 in. of the 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.
3 Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.
Nutrition Facts
1 stuffed fillet: 454 calories, 27g fat (6g saturated fat), 123mg cholesterol, 537mg sodium, 9g carbohydrate (0 sugars, 0 fiber), 41g protein.
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