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I had totally intended on making a yummy crusted Tilapia tonight with a ginger soy sauce (recipe here:

Sadly, I defrosted salmon instead (disguised because my Saranwrap is red tinted…). This meant a change in plans. I whipped together a Salmon in Szechuan sauce (soy sauce, ginger, garlic, red pepper flakes, sugar, vinegar). I served it with a spinach feta salad and a homemade pomegranate vinaigrette and rice.

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