This omega 3-, vitamin-, and mineral-packed recipe offers a simple way to impart the taste of fireside cooking indoors.
SERVES 4
• 1 pound wild Alaskan king salmon fillet
• 2 tablespoons extra virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon dried dill weed
• 1 tablespoon paprika
• 4 large fresh basil leaves
• 1 cedar plank, soaked in water for 1 hour
• Freshly ground black pepper, to taste
1. Preheat oven to 425 degrees.
2. Cover the flesh side (not the skin) of the salmon with 1 tablespoon of the olive oil and the lemon juice. Sprinkle with dill and paprika. Press the basil leaves lightly onto the flesh.
3. Place fillet, flesh side down, on plank. Rub the remaining tablespoon of olive oil on the skin. Bake for fifteen to twenty minutes, depending on the thickness of the fish. Check that the salmon is done by lightly flaking with a fork.
4. Remove from oven, tent with foil, and set aside for five minutes. Turn skin side down and sprinkle with freshly ground black pepper.
