So I work from home. This does NOT mean I spend all day lounging and eating bon bons, though I do spend a fair amount of time on Pinterest. lol.
Seriously though, I keep books for my husband's company. Some days this involves a full day of work, and others it's just a few hours. I rarely leave the TV on during the day because I find that I'm pretty good at distracting myself without its help. However, I guess I was lonely the other day because I turned on the tube looking for a friendly voice. Insert Rachael Ray and her talk show here. She had Jillian Michaels and some guy from the Travel Channel (I'm ashamed that I didn't even pay attention to his name because he was funny) on and was teaching them to make Everything Salmon.
As a big fan of everything "Everything" I perked right up and plopped on the couch. The basic idea was to pat the seeds and onions that would be in or on an Everything Bagel onto some salmon filets and serve with an onion-y sour cream sauce. I can handle that! So here goes...
I started with about 2 tablespoons of caraway seeds. What's funny is that Rach (I love that she calls herself that) didn't use those, but when I had John get them down from the top shelf, he wasn't sure what they were but commented that they smelled like an Everything Bagel. He didn't even know what I was making, just that I wanted what I thought was the container of poppy seeds. I love a man who follows instructions without question!
The poppy seeds were located in the chest freezer, right next to the sesame seeds. I added about a tablespoon of poppy seeds and about 2 tablespoons of sesame seeds to my bowl. Next came about a teaspoon of kosher salt and some dried minced garlic. Then a big ol' handful of dried minced onion. I buy the minced onion in bulk and keep it in a canning jar, and one time a friend was looking through my cupboard and asked why I was keeping a jar of toenails!
Anywho, no one likes the look of toenails on their food, so I bashed the onions up a little with a mallet before adding them to the mix.
I began preheating my trusty cast iron skillet and patted the seeds onto both sides of two salmon filets.
You could probably get enough crust for 3-4 out of this batch of seeds if you patted them on a little more sparsely. I added a little olive oil to the pan, gave it a swirl and added the salmon. I set my timer for four minutes, then flipped and gave it another four minutes. By the flake test, the thinner filet was done at this point, but I gave the thicker one about a minute longer just for good measure.
While the salmon was cooking, I put half a brick of fat free cream cheese in a bowl with about the same amount of fat free yogurt, which I had previously strained so it was thick like Greek yogurt. Rach called for green onions, but I didn't have any. As a fan of garlic, I decided it would be a decent substitute, but it turns out I grabbed a clove of garlic and two small shallots instead. No worries. I just chopped 'em up and threw 'em in. I ground in some black pepper for kick, and my sauce was ready to plate.
I think it turned out pretty good. I think this Everything treatment would be tasty on chicken as well. I'm sure I'll try that one day soon.