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Alaskan Fish Bake
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Rating: 4.0/5 (49 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 741
% Daily Value**
Total Fat 35g
53%
Saturated Fat 5g
8%
Unsaturated Fat 18g
Cholesterol 166mg
55%
Sodium 699mg
29%
Total Carbohydrate 35g
12%
Dietary Fiber 3g
12%
Sugars 3g
Protein 70g
Vitamin A  61%Vitamin C  5%
Calcium  7%Iron  19%
Potassium  37%Vitamin E  19%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Alaskan Fish Bake

Recipe Tags: Seafood Recipes

Date Added: June 08, 2015

Ingredients:

1/2 cup Carrot shredded
1/2 cup Celery finely chopped
1/2 cup Onion finely chopped
1 Bouillon Cube chicken
2 1/2 cups Water
3/4 cup Long Grain Rice
1 tablespoon Margarine unsalted
1/3 cup All-Purpose Flour
1/2 teaspoon Garlic Salt
1/4 teaspoon Dill weed
1/4 teaspoon Onion Powder
4 Salmon steaks 1/2 inch thick
1/2 cup Mayonnaise
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Directions:

1. Gently boil carrot, celery, onion and bouillon in water in pot, covered, 10 minutes.

2. Stir in rice and margarine. Simmer, covered, 20 minutes (not all liquid will be absorbed).

3. Combine flour, garlic salt, dill and onion powder on waxed paper.

4. Spread salmon on both sides with mayonnaise. Dip in flour mixture.

5. Lightly brown steaks on both sides in ungresed skillet over medium heat.

6. Pour UNDRAINED rice mixture into shallow baking dish, about 11x7".

7. Place steaks on top of rice mixture. Bake, uncovered, in preheated hot oven (400 F) for 20-25 minutes or until fish is cooked through.

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Dietary Notes:
This recipe is high in Vitamin A with 61% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Fish, Gluten, MSG, Rice, Garlic, Iodine, Celery, Onion allergies.
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