Alaskan Fish Bake

• 1/2 cup carrots shredded
• 1/2 cup celery finely chopped
• 1/2 cup onions finely chopped
• 1 each chicken bouillon cubes
• 2 1/2 cups water
• 3/4 cup rice long-grain
• 1 tablespoon margarine unsalted
• 13 cup flour, all-purpose
• 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, 10 minutes.
2. Stir in rice and margarine.
3. Simmer, covered, 20 minutes (not all liquid will be absorbed).
4. Combine flour, garlic salt, dill and onion powder on waxed paper.
5. Spread salmon on both sides with mayonnaise.
6. Dip in flour mixture.
7. Pour UNDRAINED rice mixture into shallow baking dish, about 11x7 inch.
8. Place steaks on top of rice mixture.
9. Bake, uncovered, in preheated hot oven (400'F) for 20 to 25 minutes or until fish is cooked through.

carrots, celery, onions, chicken bouillon cubes, water, rice, margarine, flour, garlic salt, dill weed, onion powder, salmon, mayonnaise

Taken from recipeland.com/recipe/v/alaskan-fish-bake-4537 (may not work)