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6 salmon steaks, 1-inch thick
4 oz. low-fat cream cheese
2 Tbsp. grated Parmesan cheese
1 Tbsp. chopped fresh basil or
1 tsp. dried basil
1 Tbsp. chopped green onion
3 Tbsp. butter, melted
2 Tbsp. lemon juice
salt and pepper to taste

Rinse salmon with cold water; pat dry with paper
towels. Through the round part of each salmon steak, make a
cut to the center bone, creating a pocket for stuffing; set
Combine cheeses, parsley, basil and green onion; blend
well. Divide into 6 equal portions. Form each portion into a
flat oval. Place 1 oval into pocket in each steak. Fasten
openings closed with toothpicks. Place salmon on well-greased
broiler pan.
Combine butter, lemon juice, salt and pepper. Baste
salmon with butter mixture; broil 4 to 5-inches from source of
heat for 4 to 5 minutes; turn. Baste and cook an additional 4
to 5 minutes, or until salmon flakes easily when tested with a
fork. Makes 6 servings.

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