Some days ago, Lund's had a sale on Copper River salmon (nice & deep, dark pink color, vs. the washed-out pale pink of most salmon you see at the store), so I got a big fat fillet of it. I marinated it in a well-whisked mixture of lemon juice, dill, tarragon, oregano and olive oil, then baked it. Unfortunately, I think I baked it a lil too long,
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