Salmon With Crabmeat and Rice Blend Stuffing
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
2-4 fillets
- Serves:
- 2-4
ingredients
- 1 lb salmon fillet
- 4 1⁄2 ounces Minute Rice, ready-to-serve multigrain medley
- 1 (5 ounce) can crabmeat
- 2 tablespoons mayonnaise
- 2 tablespoons parsley, chopped
- 1 tablespoon chives, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon light corn syrup
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon dill weed
directions
- Portion the salmon, cutting off any very thin ends of the filet.
- Slash the salmon along the long axis down to but not through the skin.
- Cook the rice in the microwave per directions (60 sec.).
- Mix the rice, crabmeat, mayonnaise, parsley and chives.
- Place the salmon on a sheet pan on Silpat or parchment paper.
- Spread open the slash in the center of the salmon and press in the rice and crabmeat mixture, mounding it up above the fish fillet.
- Mix the corn syrup and lemon juice and lightly brush the exposed salmon flesh with the mixture.
- Sprinkle paprika over the stuffing in the center and dill over the salmon.
- Bake in a hot oven (400 degrees. F.) for about 20 minutes or until fish flakes easily.
- Serve with steamed asparagus--YUM!
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Reviews
-
Delicious and sure easy to make in terms of throwing together the ingredients - I just didn't manage the slit-open-and-stuffing thing, maybe because my salmon filet was quite insufficient for that. So I just piled the stuffing on top along the middle and brushed the sides with lemon-honey mix (I used honey in place of the corn syrup). Yum really says it all :)<br/>Thanks for sharing!<br/>Made for PAC Spring 2014
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What a great new way me to serve salmon! We both were wonderfully satisfied with the crab & rice stuffing combo & I'll certainly be making this one again! Followed your recipe down to & including the steamed asparagus! Very, very nice! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in the current round of Pick A Chef]
Tweaks
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Delicious and sure easy to make in terms of throwing together the ingredients - I just didn't manage the slit-open-and-stuffing thing, maybe because my salmon filet was quite insufficient for that. So I just piled the stuffing on top along the middle and brushed the sides with lemon-honey mix (I used honey in place of the corn syrup). Yum really says it all :)<br/>Thanks for sharing!<br/>Made for PAC Spring 2014
RECIPE SUBMITTED BY
Doug Mc
Chesapeake, 86
<p>As a practicing family doctor for over 40 years, I have seen the impact of malnutrition in all its forms, most often a profound excess of calories--we dig our graves with our knives and forks--which I seek to help both personally and professionally. We only get one chance at life and good nutrition needs to be a central focus. <em>Mens sana in corpore sano.</em></p>