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The spicy, smoky flavour of paprika adds a deep aroma to this salmon recipe, which pairs up nicely with a tropical pineapple salsa. You could also use chicken or beef instead of salmon.
Per serving: 496kcals, 29.8g fat (4.6g saturated), 37.6g protein, 19.9g carbs, 16.3g sugar, 0.3g salt
We recommend a full-on Chardonnay with ripe, tropical fruit, perhaps from California.
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