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
Written recipes as a concept can be observed far back into antiquity, in fact as far back into recorded history as the Egyptians, and maybe further still. In practice though, mostly, these old cook books were just simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to historians is a collection of ancient tablets in ancient Sumerian 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 having made anyone who drank it feel `wonderful`. Continuing our culinary historical journey, we find a couple of books from the 14th Century ; one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, they are nothing to do with the indian curry that appears on menues today, but instead recipes for the types of food on the menues of the rich and wealthy people of the period. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, including basil and coriander. The introduction of these new tastes was responsible for a surge in books on cooking, some of which are kept safe in private collections. Over the succeeding few hundred years, the powerful and rich houses strove to serve the best banquets, and because of this the best cooks and their recipe collections were greatly in demand. However, it was during the 1800s that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and publishing the recipes of their peers. When we get to the twentieth century, cook books are greatly in demand due to higher levels of literacy, people having more leisure time and having more money. The TV revolution gave us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like those on our web site. |
We hope you enjoy this Baked Dilled Salmon On Rice recipe.
