Sautéed Filet of Wild Salmon with Parsley Oil from Le Marais

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by Chef Jose Meirelles, Le Marais Serves 6 6 4 ounce fillets of Wild Alaskan Salmon, skin on Salt and white pepper to taste Oil for sautéing 3 tablespoons freshly chopped flat leaf parsley, to garnish 2 tablespoons freshly chopped tarragon leaves, to garnish For parsley oil: 1 cup extra virgin olive oil 2 cups…

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