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Citrus Salmon with Watercress Salad
- 4 6-ounce salmon fillets skin removed
- 2 bay leaves
- 1 medium pink grapefruit
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1 cucumber peeled, if desired, and thinly sliced
- 1 bunch watercress trimmed
- 2 cups cooked white rice
Directions:View on PBS Food
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