Baked Wild Sockeye Salmon
Ready In: 40 mins
Serves: 6-8
Ingredients
- 1⁄4 cup opal basil leaves
- 1⁄4 cup cinnamon basil leaves
- 1⁄4 cup globe basil leaves
- 1⁄4 cup fresh fennel, finely chopped
- 1⁄2 cup cold unsalted butter, cut into 1/2-inch cubes
- sea salt & freshly ground black pepper
- canola oil, for oiling pan
- 4 -6 lbs whole head-on wild b.c. sockeye salmon
Directions
- Preheat oven to 375°F.
- In a small bowl, mix basil leaves, fennel and butter cubes.
- Season to taste with salt and pepper. Place sockeye salmon onto an oiled rimmed baking sheet.
- Stuff basil mixture into belly cavity of salmon and bake for 40 minutes or until firm to the touch and flesh is opaque and just beginning to flake.
- To serve, spoon additional stuffing onto each portion and drizzle with pan juices.
- NOTE: You can use one type of basil instead of the three different varieties.
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