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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)
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