Title: Alaskan Fish Bake
Categories: Fish Salmon
Yield: 4 Servings
| 1/2 | c | Carrot,shredded |
| 1/2 | c | Celery,finely chopped |
| 1/2 | c | Onion,finely chopped |
| 1 | | Bouillon cube,chicken |
| 2 1/2 | c | Water |
| 3/4 | c | Rice,long-grain |
| 1 | tb | Margarine,unsalted |
| 1/3 | c | Flour,all-purpose |
| 1/2 | ts | Garlic salt |
| 1/4 | ts | Dill weed |
| 1/4 | ts | Onion powder |
| 4 | | Salmon steaks,1/2" thick |
| 1/2 | c | Mayonnaise |
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. 3. Pour UNDRAINED rice mixture into shallow baking dish, about
11x7". Place steaks on top of rice mixture. 4. Bake, uncovered, in
preheated hot oven (400'F) for 20-25 minutes or until fish is cooked
through. Let stand 5 minutes before serving. (Eve Engle, Palmer AR)