Baked Wild Sockeye Salmon - cooking recipe

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

Preparation

Preheat oven to 375\u00b0F.
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.