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While the steak is cooking and the onions are caramelizing, whisk together olive oil, vinegar, mustard, garlic powder, Worcestershire sauce, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper together in a bowl
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I recommend using Atlantic salmon because the fish is meatier and has more fat content so that the fish is less likely to be dry from cooking in a fryer
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Crepe makes mauve look polished
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