28 oz. salmon filet (North Western)
1 c. water
1 c. clam juice
1 tbsp. salt
1/2 tbsp. black pepper
2 tbsp. olive oil
2 tbsp. butter
1 c. kasha
1 egg, slightly beaten

Preheat oven to 450 degrees. 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 at 450 degrees for 7 minutes.