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Jardiniere's Wild Salmon With Olive Oil Mashed Potatoes & Sauce Nicoise


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2 1/2 pounds Yukon Gold potatoes

1/2 cup extra virgin olive oil

salt and freshly ground pepper

1 dozen fava beans

8 garlic cloves, peeled

6 roma tomatoes, peeled, seeded and diced

4 sun-dried tomato halves, chopped

1/4 cup roughly chopped nicoise olives

6 king salmon fillets, about 5 ounces each, skin on

4 green onions, thinly sliced

18 basil leaves, torn in half

balsamic vinegar

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