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  • 4.?? Copper River sockeye salmon salad with pea sprouts, wild greens, radishes and herbs served with a 2005 Soter Vineyards North Valley Rose.?? This was fabulous.?? The salmon had been cooked slowly at 185 degrees and was meltingly perfect but I really thought the greens stole the show.?? In combination with the salmon, the little piquant tastes of watercress, arugula, mint and other herbs was ju
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