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Slammin' Salmon
December 17, 2007

Wonderful marinade - like one of the other reviewers, I didn't have time to let it marinade more than an hour. And I cooked the salmon in a skillet, reducing the remainder of the marinade into a glaze with a 1/4 cup white wine. Yummy, and definitely a great way to use up the last green onions and fresh ginger. I served with a florentine risotto and steamed broccoli.

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