SALMON
1 pound salmon cut into 4 pieces
1cup all-purpose flour
½ tsp garlic powder
½ tsp dill weed
¼ tsp onion powder
mayonnaise
RICE
2 tbs carrot, finely chopped
2 tbs celery, finely chopped
2 tbs onion, finely chopped
1 can chicken broth*
2 cups instant rice
1 tbs butter
salt and pepper to taste
Gently boil carrot, celery, onion in chicken broth, covered until tender. Stir in rice and margarine and cook per package direction.
Pre-heat an oven to 350° Rinse and pat dry salmon. Combine flour, garlic, dill and onion powder. Spread both sides of salmon with mayonnaise. Dip in flour mixture. In a dry, med hot frypan lightly brown both sides. Pour UNDRAINED rice mixture into shallow baking dish, place
salmon on top. Bake, uncovered for 15-20 minutes or until fish flake easily . Let stand 5 minutes before serving.
*Pour broth into a measuring cup, it should be almost 2 cups, add enough water to bring it to 2½ cups.
1 pound salmon cut into 4 pieces
1cup all-purpose flour
½ tsp garlic powder
½ tsp dill weed
¼ tsp onion powder
mayonnaise
RICE
2 tbs carrot, finely chopped
2 tbs celery, finely chopped
2 tbs onion, finely chopped
1 can chicken broth*
2 cups instant rice
1 tbs butter
salt and pepper to taste
Gently boil carrot, celery, onion in chicken broth, covered until tender. Stir in rice and margarine and cook per package direction.
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Pre-heat an oven to 350° Rinse and pat dry salmon. Combine flour, garlic, dill and onion powder. Spread both sides of salmon with mayonnaise. Dip in flour mixture. In a dry, med hot frypan lightly brown both sides. Pour UNDRAINED rice mixture into shallow baking dish, place
salmon on top. Bake, uncovered for 15-20 minutes or until fish flake easily . Let stand 5 minutes before serving.
*Pour broth into a measuring cup, it should be almost 2 cups, add enough water to bring it to 2½ cups.
