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From My Mothers Kitchen: Sarahs Salmon
- 2 salmon filets
- lemon, juiced
- about 2/3 cup herbs (I used 3 tbsp chives, 2 tbsp tarragon, 1 tbsp parsley)
- 1 tsp lemon thyme (optional)
- 1 egg yolk
- cup olive oil
- 1 tsp white vinegar
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- salt to taste
Directions:View on Big Girls Small Kitchen
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