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Salmon Tango

Reviewed: Nov. 21, 2013
This is a keeper! Looking forward to trying it on the grill, but in the meantime I did as one reader suggested and baked it (King), covered for 30 mins at 350 and then broiled for a few mins. It still was a little too moist, almost "poached", so next time I'll try uncovered. I also used half olive oil and half butter, plus one clove of minced garlic. I turned the unused marinade into a vinaigrette by adding a little more olive oil and some champagne vinegar and served the salmon on tossed greens.
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