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Wild Salmon Crudo
- 1 pound center-cut wild salmon fillet, skin and pin bones removed
- 2 cups (loosely packed) baby arugula
- 1 tablespoon fresh lemon juice
- 4 tablespoons extra-virgin olive oil, divided
- Coarse sea salt (such as Maldon) and freshly ground black pepper
- 8 lemon wedges
Directions:View on Bon Appetit
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