Stuffed Salmon Copycat Recipe

• 4 tablespoons olive oil, divided in half
• 4 (1/2 lb) salmon fillets, at least 1 and 1/2 inches thick, deboned and skin removed
• 1 cup flaked style imitation crabmeat, pulled apart
• 1 cup hot cooked long-grain rice
• 1 tablespoon melted butter
• 1 tablespoon softened cream cheese
• 1/2 teaspoon minced garlic
• 1/4 teaspoon crushed dried celery seed
• 1/4 teaspoon basil
• 1/4 teaspoon oregano
• 1/4 teaspoon marjoram
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 1 teaspoon salt
• 1 teaspoon dill

1. Preheat oven to 400u0b0F Brush 2 Tbsp olive oil on bottom and sides of a 1.5 qt baking dish.
2. Make a cut lengthwise on each filet, leave 1/2" uncut space on each side, and on the bottom; create a pocket by gently running tip of sharp knife under each flap and leave 1/2" space each side.
3. 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.
4. Bake for 20 minutes; check for doneness (thickest part of filet will flake) about 2 minutes before allotted cooking time.

olive oil, salmon, flaked style imitation crabmeat, hot cooked longgrain rice, butter, cream cheese, garlic, celery, basil, oregano, marjoram, rosemary, thyme, salt, dill

Taken from www.food.com/recipe/stuffed-salmon-copycat-recipe-492908 (may not work)