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2 salmon fillets (preferably wild), 6 oz each
1/2 stick salted butter, softened for 1 hour at room temperature ADD TO SHOPPING LIST
1/2 C red wine
1 1/2 tsp fresh thyme leaves
1 shallot, minced
You'll also need:
1/4 C balsamic vinegar
olive oil
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1st Keep
 al0284
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