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