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Mustard-Roasted Salmon with Ligonberry Sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons unsalted butter, melted, divided
- 2 6-ounce salmon fillets
- 2 tablespoons chopped shallots
- 2 tablespoons lingonberry preserves
- 2 tablespoons raspberry vinegar
Directions:View on Bon Appetit
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