STUFFED SALMON COPYCAT RECIPE

Stuffed Salmon Copycat Recipe image

Provided by Mary Cokenour

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

4 tablespoons olive oil, divided in half
4 (1/2 lb) salmon fillets, at least 1 and 1/2 inches thick, deboned and skin removed
1 cup flaked style imitation crabmeat, pulled apart
1 cup hot cooked long-grain rice
1 tablespoon melted butter
1 tablespoon softened cream cheese
1/2 teaspoon minced garlic
1/4 teaspoon crushed dried celery seed
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon marjoram
1/4 teaspoon rosemary
1/4 teaspoon thyme
1 teaspoon salt
1 teaspoon dill

Steps:

Preheat oven to 400°F Brush 2 Tbsp olive oil on bottom and sides of a 1.5 qt baking dish.
Make a cut lengthwise on each filet, leave ½" uncut space on each side, and on the bottom; create a pocket by gently running tip of sharp knife under each flap and leave ½" space each side.
In a medium bowl, combine crab meat, rice, butter, cream cheese, garlic and herbs (except salt and dill) well. Spoon filling into each filet pocket; creating a small mound at the top. Brush remaining olive oil onto salmon; sprinkle salt and dill over the salmon and place into baking dish.
Bake for 20 minutes; check for doneness (thickest part of filet will flake) about 2 minutes before allotted cooking time.

Nutrition Facts : Calories 552.5, Fat 28, SaturatedFat 6.4, Cholesterol 127.6, Sodium 1267, Carbohydrate 20, Fiber 0.5, Sugar 3.7, Protein 52.3