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
We are able to read the history of meal recipes way back into antiquity, certainly as far back into history as the ancient Egyptians, and maybe further still. However, in the main part, these ancient cook books were just very basic pictorial instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to historians is a series of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As we move into The time of the romans around 25BC a roman called Apicius compiled a few scripts detailing recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, a style of dining still practiced today. Additionally, he recounts how the cooks of his times used a wide range of aromatic flavors, including some familiar names like bay, fennel and asafoetida. As we move on, there were a couple of recipe books which date from the 14th Century : one book called `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are not about the spicy food that is popular today, but instead descriptions of the types of food prepared by the chefs of the rich and wealthy people of the period. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from the holy land, including coriander, parsley, basil and rosemary. These new herbs and spices created an increase in cookery books, many of which are kept safe in academic collections. By the advent of the 20th century, cookery books were highly popular mostly due to better eduction, people having more spare time and having more money. The revolution that is television brings us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Baked Dilled Salmon On Rice recipe.
