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Plank-Roasted Salmon With Rosemary-Mustard Vinaigrette

Nutrition per serving    (USDA % daily values)
CAL
659
FAT
108%
CHOL
103%
SOD
77%

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Ingredients for 6 servings

1/4 cup worcestershire sauce

3 tablespoons balsamic vinegar

3 tablespoons soy sauce

3 tablespoons whole-grain mustard

2 tablespoons brown sugar

1 teaspoon finely chopped rosemary leaves

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/4 cup olive oil

1 cedar board large enough to hold 6 salmon fillets (see above)

4 tablespoons olive oil

6 skinless salmon fillets, 6 to 7 ounces each

6 rosemary sprigs

Kosher salt

Freshly ground black pepper

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