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The Independent
Май
2019

Новости за 13.05.2019



How to make salmon, poached egg, asparagus and seaweed

The Independent 

These delicate salmon fillets are served with tender, farm-fresh asparagus over quinoa with a poached free-range egg. A light sprinkling of Cornish seaweed adds a complex, marine taste we can't get enough of.





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