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Brochette Of Wild Salmon With Salsa Verde


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2 tablespoons extra-virgin olive oil

1 teaspoon grated lemon zest

1 1/4 teaspoons sea salt

1/2 teaspoon freshly ground black pepper

2 1/2 pounds wild salmon fillet, skinned and cut into 1- to 1 1/2-inch chunks (about 1 3/4 pounds skinned)

8 (6-inch) wooden skewers

salsa verde

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