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Warm Salmon Salad With Crispy Scales


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1 carrot

1/4 stick butter

1 large Idaho potato

salt, white pepper and cracked black pepper

Two wild salmon fillets cut from the thick end, skin on, about 6 oz. each

4 oz. salmon roe

1 small head frisee

1 Belgian endive

1 small head bibb lettuce

2 scallions

1 T. capers

5 Kalamata olives, pitted

1 plum tomato or half of a larger one, seeded

1 t. whole grain mustard

1 T. lemon juice

1 T. white wine or champagne vinegar

1/4 c. of your best olive oil

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