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Salmon Steamed In Cedar Papers With Shiitake Salad

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Williams-Sonoma
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salad low carb memorial day dinner lunch
Photo: Williams-Sonoma

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Ingredients for 8 servings

1 1⁄2 lb. skinless salmon, cut into 8 fillets, each about 3 oz., 6 inches long and 1 inch wide

1⁄2 cup red miso glaze

6 Tbs. (3⁄4 stick) unsalted butter

7 oz. shiitake mushrooms, brushed clean, stems removed and caps thinly sliced

2 carrots, peeled and cut into strips 2 1⁄2 inches long and 1⁄8 inch wide

2 tsp. minced fresh ginger

1 Tbs. minced garlic

1 Tbs. soy sauce

1 tsp. toasted sesame oil

13 cup thinly sliced scallions

salt and freshly ground pepper, to taste

8 chives or thin green scallions

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