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 11×7″. 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)