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Slow-Baked Salmon With Carrot Cucumber Salad


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1 tbsp chopped fresh dill

1 tbsp extra virgin olive oil

4 (1-1/2 to 2 inches/4 to 5 cm thick) salmon fillets , skinned (1-1/2 lb/750 g)

Pinch salt

1 tbsp grated lemon rind

1/4 cup lemon juice

1 tbsp cider vinegar

1 tbsp liquid honey

1/2 tsp hot pepper sauce

1/4 tsp salt

1/2 cucumber , julienned

1/2 carrot , julienned

4 cups watercress , trimmed

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