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Foraging with Alexis Nikole Nelson.
We borrow from Colombia's take on guacamole—spiked with both lime juice and vinegar as well as fresh chilies—to create an easy, no-cook sauce for salmon fillets. A fresh tomato-cilantro salsa finishes the dish, adding a bright, acidic note to balance the rich, savory fish.
cups cherry or grape tomatoes, roughly chopped
tablespoons lime juice, divided, plus lime wedges, to serve
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