Cedar-Plank Sockeye Salmon With Hazelnut Vinaigrette Recipe

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Food Republic
Nutrition per serving    (USDA % daily values)
CAL
1018
FAT
160%
CHOL
176%
SOD
10%
Uploaded by: Food Republic

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Ingredients for 4 servings

2 tablespoons white wine vinegar

1 tablespoon shallots, minced

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons honey

1/2 teaspoon freshly squeezed lemon juice

1/3 cup hazelnut oil

1/4 cup canola or other vegetable oil

1 tablespoon hazelnuts, finely chopped

1 tablespoon flat-leaf parsley, chopped

Kosher salt and freshly ground black pepper

1 2-pound sockeye salmon fillet skin-on

1/2 tablespoons extra virgin olive oil

1/2 teaspoons fish seasoning or rub

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