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Wild Salmon With Quinoa & Peas

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SF Gate
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sides gluten free low carb nut free memorial day purim dinner


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1 tablespoon butter

1 spring onion, sliced, or 3 green onions

1 1/4 cups quinoa, rinsed and drained

2 1/2 cups water

1/2 teaspoon salt + salt to taste

8 ounces English peas, or about 1/2 cup frozen peas

4 six-ounce wild salmon fillets, about 1-inch thick, pinbones removed

pepper to taste

lemon wedges

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