Recipe by Doug Mc
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.
Top Review by Mia in Germany
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
- 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 See How It's Made
- 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!