1 medium onion, chopped
3 cloves garlic, minced
3 medium tomatoes, diced
1/2 lb mushrooms, sliced
3 tbsp fresh dill, chopped
3 tbsp lemon juice
1 salt and pepper to taste
2 cup cooked brown rice
4 salmon fillets
1 olive oil spray
Directions
Coat a nonstick skillet with olive oil cooking spray. Saute, onion,
garlic, tomatoes and mushrooms for 5 minutes or until softened. Add
lemon juice and fresh dill. Remove from heat. Add salt and pepper to
taste. Spray a baking dish with cooking oil spray. Spread rice evenly
over bottom. Top rice with salmon. Cover each fillet with vegetable
mixture. Cover pan with foil. Bake for 20 minutes at 350øF. From:
Syd's Cookbook.
Servings: 4 servings
Baked Dilled Salmon On Rice Recipe brought to you by Recipe Ideas
Categories: Fish; Rice; Salmon; Seafood; Vegetable
The History of Recipes
It is actually possible to track the history of recipes back into the far past, at least as far back as pharonic Egypt, and quite possibly further than that. In practice though, generally, these old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a collection of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. As we move into Roman times 25BC a man called Apicius created a number of documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into starters, main meal and dessert, a very modern way of dining. This early Roman chef tells us how the ancient chefs made use of many different herbs and spices, including a few that will be familiar to modern chefs like thyme, rue and parsley. During the following few centuries, the rich families of Wesstern Europe competed to serve up the most extravagent banquests, and because of this the best chefs and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing recipes to help cooks of their time. By the advent of the 1900s, cooking publications were in great demand, as a result of higher levels of literacy, people having increased free time and having more money. The revolution that is television brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Baked Dilled Salmon On Rice recipe.
