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INGREDIENTS
2/3cup quick-cooking barley
2tablespoons plus 1 teaspoon olive oil
44-ounce pieces skinless wild salmon fillet
kosher salt and black pepper
2 navel or blood oranges
2tablespoons red wine vinegar
6cups baby spinach
1/2cup fresh cilantro sprigs
1/2 avocado, sliced
2 scallions, thinly sliced
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1st Keep
 ninman
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