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Salmon With Andouille Sausage And Green Olives

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1 4-ounce link of andouille sausage, thinly sliced

1/4 cup thinly sliced pitted green olives

2 tablespoons unsalted butter, softened

1 medium shallot, minced

4 6-ounce skinless salmon fillets, preferably wild salmon

Extra-virgin olive oil, for rubbing

Salt and freshly ground pepper

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