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SALMON w/mustard vinaigrette Recipe


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     SALMON w/mustard vinaigrette

Category   Breakfast - Brunch
Sub Category   None

1 1/2 pound wild salmon fillet
3 tablespoons white wine vinegar
2 tablespoons Dijon mustard
4 hard boiled eggs
3 tablespoons finely chopped parsley

Preheat the oven to 400 Place wild salmon fillet skin side down on a parchment lined shallow baking sheet Drizzle with 1 tablespoon extra virgin olive oil and season with salt and pepper.
Roast until beads of moisture form on the surface, about 8 minutes let cool to room temperature.
In a small bowl, whisk together 3 tablespoons white wine vinegar and 2 teaspoons dijon mustard then whisk in 1/2 cup extra virgin olive oil.
Force 4 hard boiled eggs through a fine sieve into the mustard vinaigrette stir in 3 tablespoons finely chopped parsley Serve with the salmon

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