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Summer Salmon with Grapes and Olives 27 July, 2018 | Main Dishes, Gluten-Free

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  • 4 each 6 ounce Sockeye salmon
  • 2 tablespoons butter
  • 1/2 cup minced sweet onion
  • 1 cup red seedless grapes cut in half
  • 12 each pitted Castelvetrano olives sliced thin
  • 1 tablespoon each chopped parsley and green onion
  • 4 teaspoons sherry vinegar
  • Zest of 1 small lemon and juice from half of the lemon


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