Crab-Stuffed Salmon Fillet with Brown Rice Medley
Elevate your dinner experience with this exquisite Crab-Stuffed Salmon Fillet. This dish features tender salmon, expertly filled with a delectable mixture of crabmeat and a nutritious brown rice medley. Perfect for impressing guests or enjoying a fancy weeknight meal, this recipe combines simple ingredients and ease of preparation for an unforgettable dining experience. Serve it alongside steamed asparagus for a balanced plate that’s as visually appealing as it is delicious.
4
Servings
300
Calories
10
Ingredients
Ingredients
Salmon fillet
1 lb (Portioned into 2-4 equal pieces and slashed to create pockets)
Ready-to-serve multigrain medley (Minute Rice)
4.5 ounces (Cooked according to package instructions)
Crabmeat
5 ounces (Canned, drained)
Mayonnaise
2 tablespoons (None)
Parsley
2 tablespoons (Chopped)
Chives
1 tablespoon (Chopped)
Fresh lemon juice
1 tablespoon (Juiced)
Light corn syrup
1 tablespoon (None)
Paprika
1/2 teaspoon (None)
Dill weed
1/2 teaspoon (None)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Start by portioning the salmon fillet. Cut the fillet into 2-4 equal portions, removing any very thin ends to ensure even cooking.
3
Make a deep slash along the center of each salmon portion, cutting down to but not through the skin, to create a pocket for the stuffing.
4
Prepare the Minute Rice according to the microwave instructions, usually taking about 60 seconds.
5
In a mixing bowl, combine the cooked rice, crabmeat, mayonnaise, chopped parsley, and chives until well mixed.
6
Place the salmon pieces skin-side down on a lined sheet pan with either Silpat or parchment paper.
7
Gently open the slashes in the center of each salmon portion and fill generously with the rice and crabmeat mixture, mounding it up above the fillet.
8
In a small bowl, whisk together the corn syrup and fresh lemon juice. Lightly brush this mixture over the exposed salmon flesh to add flavor and moisture.
9
Sprinkle paprika over the crabmeat stuffing and dill weed over the salmon fillet for added flavor.
10
Bake the stuffed salmon in the preheated oven for about 20 minutes, or until the salmon flakes easily with a fork.
11
Serve immediately with steamed asparagus on the side for a perfect complement.
Nutrition Information
15g
Fat
20g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this Crab-Stuffed Salmon Fillet recipe?
The main proteins in this dish are a 1 lb salmon fillet and 5 ounces of canned crabmeat.
How many servings does this salmon recipe provide?
This recipe is designed to yield 4 servings.
What oven temperature is required for baking the stuffed salmon?
The oven should be preheated to 400°F (200°C).
How should I prepare the salmon fillet for stuffing?
Portion the fillet into 2-4 equal pieces and make a deep slash along the center of each, cutting down to but not through the skin to create a pocket.
What kind of rice is used in the medley?
The recipe uses 4.5 ounces of ready-to-serve multigrain medley, such as Minute Rice.
What are the ingredients for the crabmeat stuffing?
The stuffing consists of cooked rice medley, drained crabmeat, mayonnaise, chopped parsley, and chives.
How long should the salmon bake?
The salmon should bake for approximately 20 minutes.
How do I know when the salmon is fully cooked?
The salmon is done when it flakes easily with a fork.
What is used to glaze the salmon for flavor and moisture?
A mixture of 1 tablespoon of light corn syrup and 1 tablespoon of fresh lemon juice is brushed over the salmon.
What seasonings are sprinkled on top before baking?
Paprika is sprinkled over the crabmeat stuffing and dill weed is sprinkled over the salmon fillet.
What side dish is recommended to serve with this meal?
Steamed asparagus is recommended as a perfect, balanced complement to the dish.
How many calories are in one serving?
Each serving contains approximately 300 calories.
What is the fat content per serving?
There are 15g of fat per serving.
How much protein is in each serving?
Each serving provides 25g of protein.
How many carbohydrates are in this recipe?
There are 20g of carbohydrates per serving.
Should the salmon skin be removed before baking?
No, the salmon should be placed skin-side down on the baking sheet, and the pocket should be cut down to the skin but not through it.
What should I use to line the sheet pan?
You can use either a Silpat mat or parchment paper to line the pan.
How long does it take to prepare the rice?
According to the instructions, the ready-to-serve rice usually takes about 60 seconds in the microwave.
What herbs are used in the crab mixture?
The mixture uses 2 tablespoons of chopped parsley and 1 tablespoon of chives.
Can I use fresh crab instead of canned?
Yes, although the recipe specifies 5 ounces of canned, drained crabmeat, fresh crab can be substituted.
How should the salmon be portioned?
The 1 lb fillet should be cut into 2-4 equal portions, and thin ends should be removed for even cooking.
How much mayonnaise is needed?
The recipe calls for 2 tablespoons of mayonnaise.
What is the total number of ingredients?
There are 10 total ingredients in this recipe.
Is there any sugar or fiber information available?
No, the values for sugar and fiber are not specified in the current nutritional data.
What tags are associated with this recipe?
The recipe is tagged with salmon, crabmeat, stuffed fish, brown rice, quick dinner, fancy meal, seafood, and healthy dinner.
How do you apply the corn syrup and lemon juice?
Whisk them together in a small bowl and lightly brush the mixture over the exposed salmon flesh.
Is this dish suitable for guests?
Yes, it is described as an exquisite dish perfect for impressing guests or enjoying a fancy weeknight meal.
How do you assemble the stuffing inside the salmon?
Gently open the slashes in the center of the salmon and fill them generously with the rice and crabmeat mixture, mounding it up.
What is the purpose of removing thin ends of the salmon?
Thin ends are removed to ensure the salmon portions cook evenly.
Is this a quick meal to prepare?
Yes, with a 20-minute bake time and 60-second rice preparation, it is considered a quick and healthy dinner option.