Salmon With Crabmeat And Rice Blend Stuffing

• 1 lb salmon fillet
• 4 1/2 ounces Minute Rice, ready-to-serve multigrain medley
• 1 (5 ounce) can crabmeat
• 2 tablespoons mayonnaise
• 2 tablespoons parsley, chopped
• 1 tablespoon chives, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon light corn syrup
• 1/2 teaspoon paprika
• 1/2 teaspoon dill weed

1. Portion the salmon, cutting off any very thin ends of the filet.
2. Slash the salmon along the long axis down to but not through the skin.
3. Cook the rice in the microwave per directions (60 sec.).
4. Mix the rice, crabmeat, mayonnaise, parsley and chives.
5. Place the salmon on a sheet pan on Silpat or parchment paper.
6. Spread open the slash in the center of the salmon and press in the rice and crabmeat mixture, mounding it up above the fish fillet.
7. Mix the corn syrup and lemon juice and lightly brush the exposed salmon flesh with the mixture.
8. Sprinkle paprika over the stuffing in the center and dill over the salmon.
9. Bake in a hot oven (400 degrees. F.) for about 20 minutes or until fish flakes easily.
10. Serve with steamed asparagus--YUM!

salmon fillet, rice, crabmeat, mayonnaise, parsley, chives, lemon juice, light corn syrup, paprika, dill weed

Taken from www.food.com/recipe/salmon-with-crabmeat-and-rice-blend-stuffing-464147 (may not work)