Best Salmon With Crabmeat And Rice Blend Stuffing Recipes

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SALMON WITH CRABMEAT AND RICE BLEND STUFFING



Salmon With Crabmeat and Rice Blend Stuffing image

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

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

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

SALMON WITH RICE STUFFING



Salmon with Rice Stuffing image

The base for this recipe comes from "Enjoy- More Recipes from the Best of Bridge" but I've given you my adaptation of it. You can also do this on the BBQ. It is a very tasty fish recipe and I hope you'll enjoy it.

Provided by Ranikabani

Categories     Weeknight

Time 1h5m

Yield 1 stuffed fish

Number Of Ingredients 16

2 cloves garlic, smashed
1/2 cup butter or 1/2 cup margarine
1 1/2 cups onions, chopped finely
2 cups celery, chopped finely
2 2/3 cups cooked rice (i use parboiled rice)
1/8 green pepper, chopped finely
1/8 red pepper, chopped finely
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried sage
1/2 teaspoon thyme
salmon
mayonnaise
lemon slice
melted butter
dry white wine

Steps:

  • Preheat oven to 425 degrees F.
  • In a skillet, melt butter and saute onion, garlic, celery and peppers until tender.
  • Then add the rice and the spices and toss.
  • Coat inside of fish with a light coating of mayonnaise and then stuff the cavity of the fish but don't pack the stuffing in.
  • Sew it up with a needle and thread.
  • Spread a little butter or a lot of mayonnaise over fish and top with 3 or 4 lemon slices.
  • Wrap loosely in tin foil.
  • Put it in a broiling pan and cook for 10 minutes per inch of thickness or until cooked and flakes easily with a fork.
  • This can be served with additional lemon wedges or you can mix equal portions of melted butter and dry white wine for a delicious sauce.

SEAFOOD-STUFFED SALMON FILLETS



Seafood-Stuffed Salmon Fillets image

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

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed., 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., Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.

Nutrition Facts : Calories 454 calories, Fat 27g fat (6g saturated fat), Cholesterol 123mg cholesterol, Sodium 537mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 41g protein.

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