Baked Wild Sockeye Salmon

• 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

1. Preheat oven to 375u0b0F.
2. In a small bowl, mix basil leaves, fennel and butter cubes.
3. Season to taste with salt and pepper. Place sockeye salmon onto an oiled rimmed baking sheet.
4. 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.
5. To serve, spoon additional stuffing onto each portion and drizzle with pan juices.
6. NOTE: You can use one type of basil instead of the three different varieties.

opal basil, cinnamon basil, basil, fresh fennel, cold unsalted butter, salt, canola oil, headon

Taken from www.food.com/recipe/baked-wild-sockeye-salmon-385803 (may not work)