Crab Stuffed Salmon
|Long grain and wild rice mix||11 Ounce, frozen (1 Package)|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Sliced green onion||2 Tablespoon|
|Snipped parsley||2 Tablespoon|
|Frozen crab meat||6 Ounce, thawed and flaked (1 Package)|
|Whole dressed salmon/Other whole fish||3 Pound (Fresh Or Thawed Frozen, 1 Pan Dressed Salmon)|
Puncture rice pouch 2 times with tines of fork.
Cook at HIGH for 7 to 8 minutes or till done; set aside.
In bowl, combine mushrooms, carrot, onion, and 2 tablespoons butter.
Cook at HIGH for 3 minutes or till tender, stirring once.
Stir in parsley, rice, and crab meat.
Rinse fish and pat dry.
Sprinkle inside of fish with salt.
Spoon stuffing into fish.
Melt remaining 2 tablespoons butter in 13x9x2-inch baking dish at HIGH for 45 seconds.
Place fish in baking dish.
Cook, covered, at MEDIUM HIGH (7) for 12 to 14 minutes.
Carefully turn fish over with large spatulas.
Cook, covered, at MEDIUM HIGH (7) for 12 to 14 minutes or till done.