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Salmon with Peas, Pea Tendrils, and Dill-Cucumber Sauce
- 2 tablespoons olive oil, divided
- 1 2 1/2-pound center-cut wild salmon fillet, skin and pinbones removed
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 1 teaspoon coarse kosher salt
- Peas and Pea Tendrils with Lemon Dressing
- Dill-Cucumber Sauce
Directions:View on Bon Appetit
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