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Alaskan Fish Bake

 

59

Yield

servings

Prep

20

min

Cook

25

min

Ready

45

min

Low Cholesterol, Trans-fat Free
 

Ingredients

½ cup carrots
shredded
½ cup celery
finely chopped
½ cup onions
finely chopped
1 each chicken bouillon cubes
*
2 ½ cups water
¾ cup rice
long-grain
1 tablespoon margarine
unsalted
cup all-purpose flour
½ teaspoon garlic salt
¼ teaspoon dill weed
*
¼ teaspoon onion powder
*
4 each salmon steaks
1/2 inch thick
*
½ cup mayonnaise

Directions

  1. 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).

  2. 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.

  1. Pour UNDRAINED rice mixture into shallow baking dish, about 11x7 inch. Place steaks on top of rice mixture.

  2. 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 275g (9.7 oz)
Amount per Serving
Calories 32137% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 277mg 12%
Total Carbohydrate 16g 16%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 59% Vitamin C 5%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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