Salmon Dip Recipe

Because I don't know where else to put this

This is an experiment I've been wanting to try for awhile, because cooking one kind of protein the same way every time you have it is boring. I was afraid to try it until now though because I wasn't sure how it would turn out, and Salmon is a bit expensive. X.X Anyway, this recipe goes well on things like crackers and maybe small sandwiches.

Okay, so, for the salmon itself, you wanna line a baking sheet with foil, and then rub some margarine on it. Then, over the margarine, sprinkle about a quarter teaspoon of kosher salt over it, half or a full teaspoon of dill *you should be able to still see the margarine* and a few shakes of lemon pepper, lay the salmon over it, then top it with another quarter teaspoon of kosher salt, a layer of dill *enough to obscure 60% of the salmon* and some heavy shakes of the lemon pepper *you wanna see it on 80% of the salmon* and then top with margarine completely down the middle from end to end. Then you broil it for no more than 10 minutes, it needs to be a near-white pink to flake properly. If it looks solid, it is cooked.

While the salmon is cooking, in a bowl, mix about a quarter cup of Thousand Island salad dressing *I used Kraft - Smokey and Bold* with about a teaspoon of fresh-squeezed orange juice, or lemon juice, if you have a fruit nearby *do not use orange juice from a carton, that's not quite the same thing*, and about a teaspoon of yellow mustard, and when the salmon is done, put the salmon in it, and pour any drippings in the foil into it, and after you flake all the salmon, mix everything together until it has a tuna salad-like consistency.

Enjoy!

 

@[member="Nauris"] XD I was so worried that this wasn't the right place or anything, but yeah. I love experimenting in the kitchen and I would definitely try any recipes my fellow lake residents would share~

You know, since I JUST made this out of a whim, I haven't really experimented with portions yet. This used a fillet that was about 6-8 inches long, and it made about 8 oz. of dip, So, maybe just multiply the ingredients by however much you want for bigger portions?

And are ya now! Well I've got another recipe for a stroganoff-like sauce that is very easy to make and will go on anything that needs flavoring well, as well as makes a lot of it *relatively speaking* if you would like me to PM the recipe to you.