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Ingredientes
- 1/2 c. Carrot,shredded
- 1/2 c. Celery,finely minced
- 1/2 c. Onion,finely minced
- 1 x Bouillon cube,chicken
- 2 1/2 c. Water
- 3/4 c. Rice,long-grain
- 1 Tbsp. Margarine,unsalted
- 1/3 c. Flour,all-purpose
- 1/2 tsp Garlic salt
- 1/4 tsp Dill weed
- 1/4 tsp Onion pwdr
- 4 x Salmon steaks,1/2" thick
- 1/2 c. Mayonnaise
Direcciones
- 1. Gently boil carrot, celery, onion and bouillon in water in pot, covered, 10 min. Stir in rice and margarine. Simmer, covered, 20 min (not all liquid will be absorbed).
- 2. Combine flour, garlic salt, dill and onion pwdr on waxed paper. Spread salmon on both sides with mayonnaise. Dip in flour mix. Lightly brown steaks on both sides in ungresed skillet over medium heat.
- 3. Pour UNDRAINED rice mix into shallow baking dish, about 11x7". Place steaks on top of rice mix.
- 4. Bake, uncovered, in preheated warm oven (400'F) for 20-25 min or possibly till fish is cooked through. Let stand 5 min before serving. (Eve Engle, Palmer AR)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 4 servings | |
| Calories 416 | |
| Calories from Fat 236 | 57% |
| Total Fat 26.64g | 33% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 369mg | 15% |
| Potassium 197mg | 6% |
| Total Carbs 39.62g | 11% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.94g | 1% |
| Protein 4.76g | 8% |
