Crab Stuffed Salmon
Beautiful fresh salmon fillets are stuffed with an incredible creamy wild rice herb and crab mixture. This Crab Stuffed Salmon recipe is easy enough for a weeknight meal and elegant enough for a small dinner party!
Servings: 6
Ingredients
- 1/2 cup uncooked wild rice
- 1 tablespoon cream cheese , softened to room temperature (block style, not whipped)
- 1 tablespoon unsalted butter , softened to room temperature
- 1 clove garlic , minced
- 1 teaspoon dried Italian herbs
- 4 ounces crab (real crab meat or imitation, diced finely)
- 6 (8-ounce) salmon fillets (1 1/2-inch thick)
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 1/4 teaspoon dried dill
Instructions
- Cook wild rice according to package directions.
- Preheat oven to 375 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. Gently fold in the cooked 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, then 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.
- NOTE: For more information, helpful tips, and storage information, please refer to the full article.
Nutrition
Calories: 126kcal · Carbohydrates: 14g · Protein: 3g · Fat: 6g · Saturated Fat: 2g · Cholesterol: 10mg · Sodium: 310mg · Potassium: 64mg · Fiber: 1g · Sugar: 1g · Vitamin A: 103IU · Vitamin C: 1mg · Calcium: 14mg · Iron: 1mg