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The Oasis Ranch
Skull Valley, Arizona
As served by chef Bruce Jackson.
Cut salmon into 1.5-inch filets and place on a glass baking dish that has been coated with cooking spray. Spread with sun-dried tomatoes evenly over the filets. Sprinkle with lemon juice, basil, and dill. Bake in a pre-heated oven at 350 degrees for 10 minutes. Turn oven to low broil and broil for 5 more minutes on each side.
Serve fish with wild rice and a green salad dressed with rice vinegar and tamari (soy) sauce. Bruce recommends accompanying this meal with his favorite beverage: cranberry juice, no ice.
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