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Broiled Blackened Salmon with Creole Sauce

Broiled Blackened Salmon with Creole Sauce

by Martha Ottaway

Martha Ottaway, Roanoke, Virginia Broiled Blackened Salmon 4 (6-8-ounce) farm-raised salmon filets, skin removed 2-3 tablespoons melted butter Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning Preheat broiler. Roll each salmon filet on all sides in melted...

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