12 to 16 oz. salmon fillet(s) 2 to 3 Tbs. tamari soy sauce or substitute 2 to 3 tsp. fresh lemon or lime juice 1 to 2 tsp. dried parsley leaves, crushed 1/4 to 1/2 tsp. paprika 1/4 tsp. basil, crushed Several dashes Celtic sea salt or substitute Few dashes cayenne red pepper 1/8 tsp. tarragon or dill weed (optional) Topping/Garnish: 1 to 2 tsp. unsalted butter Wash the fish and place skin side down in a lightly oiled, low glass baking dish. Add about 1/4 to 1/3 inch water. Pour the tamari then the juice over the fillets. Sprinkle the parsley and other herbs evenly on top. Bake in a preheated 375°P oven, basting once or twice, for 9 to 14 minutes or until fish flakes, changes color, and is cooked evenly throughout. Add a bit of extra hot water around the fish if needed during cooking. Serve with lemon or lime wedges, parsley sprigs and/ or fresh chopped parsley, chives or green onion tops, and unsalted butter if desired. Serve with whole grains and vegetables. Keeps 1 to 2 days refrigerated and may be frozen, but best if not frozen. (serves 2)