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July 08, 2019 1 min read



  • 1 tablespoon olive oil
  • 1 lemon, juiced and zested
  • 1 teaspoon Worcestershire sauce
  • 4 salmon fillets, about 6 ounces each (skin removal optional)
  • ¼ teaspoon Inspiced All The Smoke
  • ¼ teaspoon cracked black pepper



  • 1 package unsweetened strawberries or 8 oz frozen strawberries, slightly thawed
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons of olive oil
  • ½ teaspoon ofInspiced Everyday Gourmet



  • Romaine Lettuce, chopped
  • Herbed Goat Cheese, torn into pieces
  • Toasted Pecans



  1. Preheat the broiler to high with oven rack 6 inches from heat. Combine oil, zest, lemon juice, and Worcestershire sauce, All The Smoke, and black pepper. 
  2. Place fillets on a foiled lined back sheet. Brush oil mixture evenly over each piece of fish and then sprinkle with All The Smoke and black pepper. 
  3. Place fillets, skin side down and broil to desired degree of doneness, 8 to 10 minutes. Let stand for a few minutes to cool.
  4. For vinaigrette: Combine all ingredients and blend in a blender until smooth. 
  5. To serve, place salmon onto assembled salad and top with vinaigrette.


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