Crammin Salmon!

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Well after a slight delay... forgot I had put the salmon in the freezer and not the fridge,  We got around to cooking the salmon :)  I have never actually had salmon in steak form or in many other forms really,  being that I don't really care for the fish,  but this is about experimenting in cooking, so I have to go to stuff that I may not even like to at least try it for the first time with a new perception and taste buds willing to potentially suffer through something not so nice.

I am gearing up for the weekend as well by taking tomorrow off from work.  My sister and her family are going to be visiting me this weekend, so I wanted to have a little "prep" time.  Like clearing the huge boxes from the bed I purchased for the spare bedroom.  That would be an example!

Hopefully the weather will be comfortable, right now it is a tad too warm outside for my liking, thank goodness for air conditioning!

Well on to the salmon!

Crammin Salmon (serves 2)


1/2 lb piece of salmon, (seared both sides then baked)
1 teaspoon of ginger
1/2 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of dried dill
1 lime (juice)
1 tablespoon of butter


Dill Dip

1/2 dollop of sour cream
1/2 dollop of mayo
1 dollop of whipped cream cheese
1 1/2 teaspoon of ground ginger
1 teaspoon of dill


First I let the salmon soak in the lime for about 15 minutes, and then mixed the seasonings and rubbed them into the top side of the steak.  Then I seared the salmon in a pan, both sides for a minute or so, just to kind of seal them (in a bit of olive oil)  then transferred it to a greased pan and stuck the butter on top.  Baked for about 10 minutes at around 475 uncovered. Check and see if the middle of the steak flakes you know it is done.

While that was baking I mixed together the dip,  add a little pepper if you want more kick then the ginger.  I taste tested with one of the red pepper spears I had already sliced up and YUM!

Pull the Salmon out and I sliced in half,  it looked too huge for one serving otherwise.   I paired it with a baby spinach and mushroom salad and some red pepper spears with a spare dollop of the dip!  Peppermint iced tea to drink.