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sounds wonderful. Hubby loves salmon and we buy it when the wild is available. We really try to make sure that we get the best when available
Keep on track
I buy only Pacific salmon, like wild or sockeye.
Make a blend of citrus herb seasoning and Monterey steak seasoning, coat the fleshy side of the salmon.
Heat a non-stick pan, add a scant bit of olive oil to sear the salmon on both sides just until no longer raw in the middle. Remove from pan. Add butter and the juice of 1/2 to a whole lemon.
Place the salmon on a bed of wild rice pilaf, baste the filet with the lemon butter sauce.
"Life is like a banquet, and most poor suckers are starving to death." Auntie Mame
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