Ingredients
1-1/2 cups cooked long grain rice1 package (8 ounces) imitation crabmeat2 tablespoons cream cheese, softened2 tablespoons butter, melted2 garlic cloves, minced1/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed1/2 teaspoon celery seed, crushed12 salmon fillets (8 ounces each and 1-1/2 inches thick)3 tablespoons olive oil2 teaspoons dill weed1-1/2 teaspoons salt
Preparation
Preheat oven to 400°. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed.
Cut a pocket horizontally in each fillet to within 1/2 in. of opposite side. Fill with stuffing mixture; secure with toothpicks. Place salmon on 2 greased 15x10x1-in. baking pans. Brush with oil; sprinkle with dill and salt.
Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.
