Ingredients
| Quantity | Ingredients |
|---|---|
| 28 oz. | salmon filet (North Western) |
| 1 cup | water |
| 1 cup | clam juice |
| 1 tbsp. | salt |
| 1/2 tbsp. | black pepper |
| 2 tbsp. | olive oil |
| 2 tbsp. | butter |
| 1 cup | kasha |
| 1 | egg, slightly beaten |
Directions
Preheat oven to 450F. Combine liquid, salt, pepper and butter in a small saucepan and bring to a boil.
In a separate bowl combine the beaten egg into kasha and mix well (make certain that all the kernels are coated).
Place the egg-coated kasha into a 1 quart or larger heavy skillet or saucepan on high heat. Place liquid into the pan and stir well for 2 to 4 minutes. Cover and remove from heat. Allow to cool with cover on for 4 to 6 minutes, then remove cover and allow kasha to cook further, set aside.
Make certain salmon is skinned and deboned. Coat entire fillet of salmon with kasha mixture and place on a cookie or sheet pan that has been brushed with olive oil. Bake for 7 minutes.
Source: www.cooks.com