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Salmon and Peppers With Caper Vinaigrette
- 1 cup long-grain white rice
- 2 small red bell peppers, quartered
- 1 fennel bulb, thinly sliced
- 2 tablespoons olive oil
- 1 kosher salt and black pepper
- 1/4 cup piece skinless salmon fillet (1 1/4 pounds)
- 1 tablespoon fresh flat-leaf parsley, chopped
- 1 tablespoon capers, chopped
Directions:View on Real Simple
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