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Baked Wild Sockeye Salmon


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  • Uploaded 8 years ago


  • 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