This omega 3 vitamin, mineral and protein packed recipe offers a simple way to impart the taste of fireside cooking indoors. SERVES 4
1 Pound or (600 grams) of 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
Preheat the oven to 425 degrees Fahrenheit or (220 degrees Celsius).
Cover the flesh side 9not 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.
Place the fillet, flesh side down, on plank. Rub the remaining tablespoon of olive 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.
Remove from the oven, tent with foil, and set aside fr five minutes.
Turn skin side down and sprinkle with freshly with freshly ground black pepper.