On the fast track? Here is a dish to help you stay sharp and on your toes throughout 60-hour work weeks and within reach of the boss 24-7.

Grab it now, while the king of Omega-3 is still on the menu before pollution and global warming does it in.

Here is a caveat: Stock up on wild-caught Alaskan salmon (filets or steaks) whenever you find it in a reputable market, because it is not always available. And farm-raised salmon is not nearly as tasty, safe or healthy as wild-caught Alaskan. Buy for future use. Ask the fishmonger to pack it with ice. Better yet, take an insulated bag along when grocery-shopping.

As soon as you get your salmon home, take out the pieces you intend to cook, rinse under cold water and drop into a bowl with a store-bought or home-made marinade (see one below). Rinse and drain the rest of the salmon; wrap individual pieces in plastic or other freezer wrap; store them in plastic bags (2-4 packs to a bag). Label the contents with date and place of purchase, and freeze. NOTE: Make sure to wash sink with soap and water after you’ve rinsed the fish in it.

Marinade: In a glass or china bowl, mix live oil, lemon juice, balsamic vinegar, basil, dill and water. Marinade should cover the salmon. Cover and refrigerate for 15 minutes.

**Since Baked Salmon is as delicious hot out of the oven, as it is cold out of the fridge for the next 2-4 days, you may want to prepare more portions than indicated here.

Serves 4 portions (use organic ingredients when possible)

• 4 medium size salmon filets of steaks
• 1 medium size onion
• 4 cloves of garlic
• 1 lemon – juice and zest
• ½ cup Tamari sauce
• 2 whole eggs
• 2 ½ cups ground almonds – or breadcrumbs
• 2/3 teaspoon sweet red paprika
• ¼ teaspoon ginger powder
• ½ teaspoon dill

COVER bottom of Pyrex or stainless steel baking dish with olive oil.
Start warming up the oven to 400 degrees.

Peel and slice onion into rings and spread over the dish, making a bed for the salmon. Beat the eggs with paprika, Tamari, dill, ginger powder, lemon juice and zest.
Remove salmon (filets or steaks) from marinade; dip into eggs, coating each piece thoroughly; and place on top of the onion bed in the baking dish. Pour remaining egg mixture over the salmon, letting it spread between and around it. Drizzle ½ cup of the marinade over the whole dish. Cover completely with the ground almonds (or breadcrumbs).
Place into the oven and bake at 400 degrees for 8 minutes, then turn oven down to 350 degrees and continue baking until ground almonds look toasted and salmon, eggs, etc. are cooked through and are flaky. Remove from oven and serve with steamed vegetables.