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Salmon
Copper River King Salmon with Berry-Ginger Salsa from Ray's Boathouse, Seattle, Washington

Glazed Salmon Bernardo from John Driscoll

Judy's Salmon Spread from Judy M.

King Salmon with Celery Root Puree and Nage from Rover's Restaurant, Seattle, Washington

Marco Polo Salmon with South Seas Salsa from Driscoll

Pinneapple Baked Salmon from Dan Vasey

Salmon Barbequed on a Cedar Plank (Planked Salmon) from Bruce Tate

Salmon Cakes from Carol Welte

Salmon Dijonnaise from La Bonne Auberge, San Mateo, California

Salmon Mousse with Dill Sauce from Lilann

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