Alaskan Fish Bake

1/2 cup carrot -- shredded
1/2 cup celery -- finely chopped
1/2 cup onion -- finely chopped
1 bouillon cube -- chicken
2 1/2 cups water
3/4 cup rice -- long-grain
1 tablespoon margarine -- unsalted
1/3 cup flour -- all-purpose
1/2 teaspoon garlic salt
1/4 teaspoon dill weed
1/4 teaspoon onion powder
4 salmon steaks -- 1/2" thick
1/2 cup mayonnaise

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). 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 ungreased skillet
over medium heat. Pour UNDRAINED rice mixture into shallow baking dish,
about 11x7". Place steaks on top of rice mixture. Bake, uncovered, in
preheated hot oven (400F) for 20-25 minutes or until fish is cooked
through. Let stand 5 minutes before serving

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