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Salt-Baked Wild Salmon With Tomato Aïoli And Potatoes

Nutrition per serving    (USDA % daily values)
CAL
2063
FAT
247%
CHOL
435%
SOD
16138%

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Ingredients for 8 servings

3 large organic egg yolks

2 garlic cloves, peeled and crushed

Juice of 1/2 lemon

Sea salt and freshly ground black pepper

6 to 8 Slow-Roasted Tomatoes, cooled

Scant 1/3 cup extra-virgin olive oil

1 wild salmon (about 9 pounds), cleaned but not scaled

2 lemons, thinly sliced

1 branch wild fennel or fronds from 1 fennel bulb

11 pounds coarse rock salt or coarse sea salt

2 1/4 pounds new potatoes, washed

1/4 cup extra-virgin olive oil

Handful of purslane or pea shoots (when in season)

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