Beautiful fresh salmon fillets are stuffed with a creamy wild rice herb and crab mixture. Easy enough for a weeknight meal and elegant enough for a small dinner party!
My kids will eat sushi every day, but put some cooked fish in front of them and forget it. I give up.
I’m not too keen on cooking more than one thing for dinner, so I have two choices – make something I know the kids will hate, have them pick at it and then be hungry before bed…or serve food I know they’ll like, and deprive Paul and myself of everything else. Guess which one wins.
And when I say everything else, I basically mean fish. Any fish. Especially salmon.
So, a few weeks ago both kids were at evening birthday parties. I was like, “NOW IS MY TIME TO MAKE FISH!” We were both excited. We’re so old and boring. Lol.
This meal was FANTASTIC. Paul said it was easily a $30 meal in any nice restaurant. And I laughed and said, “Um ya. That’s about how much I spent on the ingredients.” Maybe that’s another reason I don’t make fish very often.
BUT I’m already looking forward to the next time the kids aren’t home, so I can make it again. Honestly, we loved the filling so much, I might just make that sometime.
If you’re having a small dinner party for Christmas or New Years, I highly recommend you give this a go. I can’t rave about it enough – so so good.
Other Salmon recipes you might like!
Salmon Burgers – Belly Full
Creamy Lemon Dill Salmon – View From Great Island
Roasted Asian Salmon (sheet pan) – Kalyn’s Kitchen
- 1/2 cup wild rice
- 1 tablespoon cream cheese , softened
- 1 tablespoon unsalted butter , softened
- 1 garlic clove , minced
- 1 teaspoon dried Italian herb blend
- 4 ounces imitation crab , diced
- 6 fresh salmon fillets (each 8 ounces and 1 1/2-inch thick)
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 1/4 teaspoon dried dill
Cook wild rice according to package directions.
Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray; set aside.
In a large bowl, stir together the cream cheese, butter, garlic, and Italian herbs until smooth and combined. Add in the wild rice and crab until combined.
Cut a pocket horizontally in each salmon fillet to within a 1/2-inch of the opposite side, being careful not to cut all the way through. Fill with the wild rice mixture; secure with toothpicks.
Place fillets on the baking sheet. Brush with the olive oil; sprinkle with the salt and dill.
Bake for 18-22 minutes or until the fish just begins to flake easily with a fork.
Discard toothpicks and serve.
I served this with roasted green beans, coated in olive oil and sprinkled with salt and pepper. They cooked at the same time.
slightly adapted from Taste of Home