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.
- 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
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