Seafood-Stuffed Salmon Fillets

• 1-1/2 cups cooked long grain rice
• 1 package (8 ounces) imitation crabmeat
• 2 tablespoons cream cheese, softened
• 2 tablespoons butter, melted
• 2 garlic cloves, minced
• 1/2 teaspoon each dried basil, marjoram, oregano, thyme and rosemary, crushed
• 1/2 teaspoon celery seed, crushed
• 12 salmon fillets (8 ounces each and 1-1/2 inches thick)
• 3 tablespoons olive oil
• 2 teaspoons dill weed
• 1-1/2 teaspoons salt

1. Preheat oven to 400u0b0. In a large bowl, combine rice, crab, cream cheese, butter, garlic, basil, marjoram, oregano, thyme, rosemary and celery seed.
2. 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.
3. Bake 18-22 minutes or until fish just begins to flake easily with a fork. Discard toothpicks before serving.

long grain rice, imitation crabmeat, cream cheese, butter, garlic, basil, celery, salmon, olive oil, dill weed, salt

Taken from www.tasteofhome.com/recipes/seafood-stuffed-salmon-fillets/ (may not work)