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 cup water
3/4 cup rice,long-grain
1 tbsp margarine,unsalted
1/3 cup flour,all-purpose
1/2 tsp garlic salt
1/4 tsp dill weed
1/4 tsp onion powder
4 salmon steaks,1/2 thick
1/2 cup mayonnaise
Directions
1. Gently boil carrot, celery, onion and bouillon in water in pot,
covered, 10 minutes. Stir in rice and margarine. Simmer, covered, 20
minutes (not all liquid will be absorbed). 2. Combine flour, garlic
salt, dill and onion powder on waxed paper. Spread salmon on both
sides with mayonnaise. Dip in flour mixture. Lightly brown steaks on
both sides in ungresed skillet over medium heat. 3. Pour UNDRAINED
rice mixture into shallow baking dish, about 11x7". Place steaks on
top of rice mixture. 4. Bake, uncovered, in preheated hot oven
(400'F) for 20-25 minutes or until fish is cooked through. Let stand
5 minutes before serving. (Eve Engle, Palmer AR)
Servings: 4 servings
Alaskan Fish Bake Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Written cooking instructions as an idea can be found back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, sadly, these old recipes were just basic hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language which show 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, wonderful and blissful`. As we move into The time of the roman empire around 25BC a man called Apicius created some documents showing how to cook the recipes prepared by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something we still use today. He also describes how the Romans made use of many herbs, including many that are still in use today for example basil, rue and asafoetida. In the 15th century, knights returning from the crusades brought back many new spices and herbs from the Middle-East, including basil and rosemary. These new foods and tastes caused an explosion in books on cooking, most of which still exist in academic collections. Over the next few hundred years, the rich families of the West strove to serve the most exotic banquets, and as a result the best cooks and their collection of recipes were highly sought after. However, it wasn`t until the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording the recipes of their peers. When we get to the 1900s, cooking publications were starting to become popular mostly due to increased literacy, more leisure time and being a little richer. The arrival of TV brings us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Alaskan Fish Bake recipe.
