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Cedar-Planked Salmon With Red Pepper & Caper Sauce

Nutrition per serving    (USDA % daily values)
CAL
350
FAT
72%
CHOL
44%
SOD
9%

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Ingredients for 4 servings

Four 6- to 8-oz. skinless salmon fillets (preferably at least 1 inch thick)

1-1/2 Tbs. finely chopped fresh flat-leaf parsley

1/2 cup jarred piquillo peppers or roasted red peppers

Kosher salt and freshly ground black pepper

1 medium clove garlic, minced

1/2 tsp. dijon mustard

1/2 tsp. hot pimentón de la Vera (Spanish smoked paprika) or Hungarian hot paprika

2 tsp. extra-virgin olive oil

1-1/2 Tbs. sherry vinegar or red-wine vinegar

1 tsp. granulated sugar

1-1/2 Tbs. brine-packed capers, rinsed and chopped

1/2 tsp. ground cumin

1/4 cup extra-virgin olive oil

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