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Recipe for salmon and vegetable bollito

Serves 4

1 tablespoon olive oil
3 small carrots, thinly sliced on
a diagonal
1 leek, thinly sliced
6 cups reserved poaching liquid
3 small Yukon Gold potatoes, roughly chopped
Salt and pepper, to taste
½ bunch asparagus, cut into 2-inch
pieces
6 shiitake mushrooms, stemmed and cut into matchsticks
¼ pound sugar snap peas, strings
removed
2 pieces (about 12 ounces) cooked
salmon, flaked with your fingers
3 scallions, thinly sliced

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