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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!
Wild Rice Stuffed Salmon
Prep Time
20 mins
Cook Time
22 mins
Total Time
42 mins
 
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!
Course: Main Course
Servings: 6
Ingredients
  • 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
Directions
  1. Cook wild rice according to package directions.
  2. Preheat oven to 400 degrees F. Coat a large baking sheet with nonstick cooking spray; set aside.
  3. 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.
  4. 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.
  5. Place fillets on the baking sheet. Brush with the olive oil; sprinkle with the salt and dill.
  6. Bake for 18-22 minutes or until the fish just begins to flake easily with a fork.
  7. Discard toothpicks and serve.
Recipe Notes

I served this with roasted green beans, coated in olive oil and sprinkled with salt and pepper. They cooked at the same time.