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1 teaspoon extra-virgin olive oil
2 pieces skin-on salmon fillet (each 6 ounces, 1 1/4 inches thick)
Coarse salt, for sprinkling
1/4 cup grated peeled daikon radish
1/2 teaspoon Japanese soy sauce, divided
1/2 lemon, cut into 2 wedges
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1st Keep
 julierubi
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