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Salmon with Green Olive and Ramp Beurre Blanc
Ingredients
  • 1 cup dry white wine
  • ⅓ cup white wine vinegar
  • 1 shallot, minced
  • 16 tbsp. cold unsalted butter
  • 1 cup pitted Cerignola olives, roughly chopped
  • 5 ramps, minced
  • Kosher salt and freshly ground black pepper, to taste
  • 6 (4-oz.) skinless salmon fillets, pin bones removed
Steps
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