With salmon fillets and imitation crab meat on hand; time to get the little gray cells going, remember how the stuffed salmon tasted and come up with a copycat recipe. Well folks, it came out well, and very, very close to the actual product I used to purchase. It came out so well, that Taste of Home decided to feature it in their Christmas Recipe Book – 2015 (page 92). My recipe appears in the “Entertainment Shortcuts” section; convenience products and quick ideas to impress yuletide guests. Taste of Home changed my recipe a bit to create a service for twelve; I am going to give you the original recipe. By the way, I served this dish to my hubby for Valentine’s Day, so it does not have to be just for a December holiday meal.
Just shows you, when you enjoy a certain food product, or even a dish served at a restaurant; do not immediately say, “I can’t make this myself.” Never, say never!
4 Tbsp. olive oil, divided in half4 (1/2 lb. each) salmon fillets, at least 1 ½” thick; deboned and skin removed
1 cup flaked style imitation crab meat, pulled apart
1 cup hot, cooked long grain rice
1 Tbsp. melted butter
1 Tbsp. softened cream cheese
½ tsp. minced garlic
¼ tsp. each crushed, dried celery seed, basil, oregano, marjoram, rosemary and thyme
1 tsp. each salt and dill
Preheat oven to 400F. Brush two Tbsp. olive oil on bottom and sides of a 1.5 quart baking dish.
Make a cut lengthwise on each fillet, leave ½” uncut space on each side, and on the bottom; create a pocket by gently running tip of sharp knife under each flap and leave ½” space each side.
In a medium bowl, combine crab meat, rice, butter, cream cheese, garlic and herbs (except salt and dill) well. Spoon filling into each filet pocket; creating a small mound at the top. Brush remaining olive oil onto salmon; sprinkle salt and dill over the salmon and place into baking dish. Bake for 20 minutes; check for doneness (thickest part of fillet will flake) about two minutes before allotted cooking time.
Makes 4 servings.
Options: add ¼ cup tiny shrimp to the mixture; or better yet, use real lump crab meat instead of the imitation.