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Cooked some local raised salmon for the first time in -ages- 2.2lb filet, rubbed with garlic, salt, black pepper and chili flakes and small amount of irish gold butter and wrapped in foil, baked ~375F until just right (fork can lift off the skin but dry.

Sooo damn good, it has been a few years since I cooked fish, glad to see I still got that.

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