Alaskan Fish Bake
Yield
servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ⅓ | 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
carrots
shredded |
|
| 118 | ml |
celery
finely chopped |
|
| 118 | ml |
onions
finely chopped |
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 591 | ml |
water
|
|
| 177 | ml |
rice
long-grain |
|
| 15 | ml |
margarine
unsalted |
|
| 79 | ml |
all-purpose flour
|
|
| 2.5 | ml |
garlic salt
|
|
| 1.3 | ml |
dill weed
|
|
| 1.3 | ml |
onion powder
|
|
| 4 | each |
salmon steaks
1/2 inch thick |
*
|
| 118 | ml |
mayonnaise
|
|
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 11x7 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.
