SALMON WITH CRABMEAT AND RICE BLEND STUFFING
This is a simple, quick and delicious somewhat fancy dinner, suitable for company. I confess to using off-the-shelf products to make preparation easier.
Provided by Doug Mc
Categories Brown Rice
Time 30m
Yield 2-4 fillets, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- 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!
Nutrition Facts : Calories 684.2, Fat 16.1, SaturatedFat 2.8, Cholesterol 138.2, Sodium 883.1, Carbohydrate 65.6, Fiber 1.6, Sugar 4.2, Protein 65
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