Alaskan Fish Bake
Submitted by drizzt
Salmon steaks coated in mayo and flour-dill mixture, browned, then baked on a bed of rice cooked with vegetables and bouillon: complete one-dish meal ready in 45 minutes.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minSimmer carrots, celery, onion, and bouillon cube in water, stir in rice and margarine, cook 20 minutes until nearly tender (it won’t absorb all the liquid yet).
Meanwhile coat salmon steaks in mayo, dredge in flour mixed with garlic salt, dill, and onion powder, and brown lightly on both sides in a dry skillet.
Pour the undrained rice mixture into a baking dish, nestle the browned salmon on top, and bake uncovered at 400 degrees for 20-25 minutes.
Let stand 5 minutes before serving.
Serves four with rice that soaks up all the salmon flavor.
Kitchen Tips
- Don’t drain rice before baking; remaining liquid cooks rice to perfection under salmon
- Mayo coating helps flour mixture adhere and keeps salmon moist during baking
- Let stand 5 minutes after baking so rice finishes absorbing liquid
Ingredients
Directions
Gently boil carrot, celery, onion and bouillon in water in pot, covered, 10 minutes. Stir in rice and margarine. Simmer, covered, 20 minutes (not all liquid will be absorbed).
Combine flour, garlic salt, dill and onion powder on waxed paper. Spread salmon on both sides with mayonnaise. Dip in flour mixture.
Lightly brown steaks on both sides in ungresed skillet over medium heat.
Pour UNDRAINED rice mixture into shallow baking dish , about 11×7 inch. Place steaks on top of rice mixture.
Bake, uncovered, in preheated hot oven (400’F) for 20 to 25 minutes or until fish is cooked through.
Let stand 5 minutes before serving.
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