Ingredients
1½ cups cooked long grain rice
250 g imitation crab meat or surimi
2 tbsp cream cheese, softened
2 tbsp butter, melted
½ tsp SIDS CRAZY SALT
2 garlic cloves, minced
½ tsp dried basil, crushed
½ tsp dried marjoram, crushed
½ tsp dried oregano, crushed
½ tsp dried rosemary, crushed
½ tsp celery seed, crushed
12 salmon fillets, 250 g each & 40 mm thick
3 tbsp rice bran oil
2 tsp dill weed
1 tsp salt
Directions
Preheat oven to 200°C.
In a large bowl, combine rice, crab, cream cheese, butter, SIDS CRAZY SALT, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed.
Cut a pocket horizontally in each fillet to within 1 cm of opposite side. Fill with stuffing mixture then secure with toothpicks. Place salmon on 2 greased baking trays. Brush with oil then sprinkle with dill and salt.
Bake 18-22 minutes until fish just begins to flake easily with a fork. Discard toothpicks before serving.
