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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1/2 cup carrot, shredded |
1/2 cup celery, finely chopped |
1/2 cup onion, finely chopped |
1 bouillon cube, chicken |
2 1/2 cups water |
3/4 cup rice, long-grain |
1 tablespoon margarine, unsalted |
1/3 cup flour, all-purpose |
1/2 teaspoon garlic salt |
1/4 teaspoon dill weed |
1/4 teaspoon onion powder |
4 salmon steaks, 1/2 ",thick |
1/2 cup mayonnaise |
Directions:
1. Gently boil carrot, celery, onion and bouillon in water in pot, covered, 10 minutes.
2. Stir in rice and margarine.
3. Simmer, covered, 20 minutes (not all liquid will be absorbed).
4. Combine flour, garlic salt, dill and onion powder on waxed paper.
5. Spread salmon on both sides with mayonnaise.
6. Dip in flour mixture.
7. Lightly brown steaks on both sides in ungresed skillet over medium heat.
8. Pour UNDRAINED rice mixture into shallow baking dish, about 11 x 7 .
9. Place steaks on top of rice mixture.
10. Bake, uncovered, in preheated hot oven (400'F) for 20 to 25 minutes or until fish is cooked through.
11. Let stand 5 minutes before serving.
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