Solo Supper: Baked Salmon Steak

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

as well. 

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.