Amount
Ingredient
Preparation



1/2
cup
carrot

shredded



1/2
cup
celery

finely chopped



1/2
cup
onion

finely chopped



1
each
chicken bouillon cube





2 1/2
cups
water





3/4
cup
rice

long-grain



1
tablespoon
margarine

unsalted



1/3
cup
flour





1/2
teaspoon
garlic salt





1/4
teaspoon
dill weed





1/4
teaspoon
onion powder





4
each
salmon steaks

1/2 inch thick



1/2
cup
mayonnaise

 1. Gently boil carrot, celery, onion and bouillon in water in pot, covered, 1 minutes. Stir in rice and margarine. Simmer,
covered, 2 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 inch. Place steaks on top of rice mixture.

4. Bake, uncovered, in preheated hot oven (4'F) for 2-25 minutes or until fish is cooked through.

Let stand 5 minutes before serving.