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Poached Salmon With Salsa Verde


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1 onion , thinly sliced

1 rib celery , thinly sliced

3 thin slices lemon

4 fresh parsley sprigs

1/2 tsp salt

1/2 tsp peppercorns

4 skin-on salmon fillets , (each 6 oz/175 g)

lemon wedges

1/3 cup fresh bread crumbs

3 tbsp red wine vinegar

1 hard-cooked egg , coarsely chopped

1 bunch fresh parsley , stemmed

2 tbsp capers

2 anchovy fillets

1 clove garlic

1/4 cup extra-virgin olive oil

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