|28 oz.||salmon filet (North Western)|
|1 cup||clam juice|
|1/2 tbsp.||black pepper|
|2 tbsp.||olive oil|
|1||egg, slightly beaten|
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.