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This piquant rub, made with paprika and other spices, is best paired with fattier foods, including salmon, skirt steak, pork loin, and whole chicken.

Source: Everyday Food, July/August 2004
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  • fargoing
    4 JUL, 2013
    I'm so happy I found this recipe again. I've been using this one since it came out in EDF in 2004 (though today I couldn't find my old copy), always on grilled salmon: guests love it, and it is a super easy way to produce a special dish.
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