Salmon With Crabmeat and Rice Stuffing

• 2 lb. salmon fillet

• 8 ounces Minute Rice, ready-to-serve multigrain medley

• 2 (5 ounce) cans crabmeat

• 4 tablespoons mayonnaise

• 4 tablespoons parsley, chopped

• 2 tablespoons chives or green onion, chopped

• 2 tablespoons fresh lemon juice

• 2 tablespoons melted butter

• 11 teaspoon paprika

• 1 teaspoon dill weed

Portion the salmon, cutting off any very thin ends of the filet.

Slash the salmon in the center to make a pocket. Cook the rice in the microwave per directions (60 sec.).

Mix the rice, crabmeat, mayonnaise, parsley and onion. Place the salmon on a sheet pan on parchment paper. 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.

Mix the butter and lemon juice and lightly brush the exposed salmon flesh with the mixture. Sprinkle paprika over the stuffing in the center and dill over the salmon. Bake in a hot oven (400 degrees. F.) about 20 minutes or until fish flakes easily.