This method for cooking salmon steak has
been around for decades. My family's been
using it since the 1980s, and its origins are
unknown. It quickly became our Default Salmon
Dinner - foolproof, so moist inside, attractive
complementary topping - and delicious cold
Another bonus - in hot summer months it can
be cooked in the toaster oven.
Served with homemade Tartar Sauce and accompanied
by Smashed Fingerlings and Steamed Asparagus with
Blueberries (recipes to follow), this meal is ready in 30 minutes
from start to finish.
Baked Salmon Steak for One:
1 fresh wild salmon steak
2 tbsp lite mayonnaise
a good pinch of dried dill
2 - 3 green onions, (the white plus some of the green), sliced
In a small bowl, add the dill to the mayonnaise.
Spread all over the top pink flesh part of the salmon
steak, but not on the skin at the sides.
Sprinkle the green onions over the top and pat
down gently to adhere.
Bake at 375 F for 25 minutes.
Garnish with lemon wedge and fresh dill sprig.