CookDiaries

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

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:

• 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.

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Source:tasteofhome.com