Pepper-Crusted Salmon With Olive Sauce

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
658
FAT
85%
CHOL
132%
SOD
20%

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Ingredients for 4 servings

2 tsp. freshly cracked pepper

4 salmon fillets, each about 6 oz.

2 Tbs. extra-virgin olive oil

Salt, to taste

1 small shallot, minced

1⁄2 cup unsalted fish or vegetable stock, or canned vegetable broth

1 tsp. vegetable demi-glace, plus more as needed

1⁄4 cup chopped mixed black and green olives

1 Tbs. chopped fresh flat-leaf parsley

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