Ingredients 1lb High Quality Sushi Grade Salmon Filet** Barouni Olive Oil Sea Salt, to taste Pepper, to taste
**Salmon
should be fresh, never frozen. It should have a sheen, and not look
dull or feel slippery when dry. Make sure to buy Sushi Grade.
Suggestion: environmentally sustainable farms in scotland produce some
of the best salmon on the market, so ask your fishmonger if it is
available.
Preheat the oven to 550 degrees. Feel the salmon to
make sure that there are no bones in the filet. If you find some,
remove them with dull nose tweezers. Cut the Salmon in half
perpendicular to the line running down the center. Arrange the pieces
on a broiling pan, skin side down, and coat generously with Barouni.
Salt them very well, and add pepper to taste. Bake the salmon for eight
minutes, and remove from the oven. With a metal spatula, break the
filets at the center line. Run the spatula in between the meat and the
skin, which should be stuck to the broiling pan. Lift each half fillet
from the pan and place gently on a serving plate. Serve immediately,
since they cool down very quickly.
