Balsamic Salad with Sockeye Salmon & Strawberries
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The following recipe was provided by our partners at Bristol Bay.
Fresh from the crystal clear waters of Alaska, this Sockeye salmon adds a hearty and flavorful bite of protein to a light and refreshing summer salad!
Balsamic Salad with Sockeye Salmon & Strawberries
Cook time: 6min Prep time: 15min Total time: 21min
Servings: 4
Ingredients
For the Salmon
- 4 skinless wild sockeye salmon fillets (3 to 4 oz. each), pin bones removed
- Salt and pepper, to taste
- 1 Tbsp. canola or avocado oil
For the Balsamic Vinaigrette
- 1/2 cup good balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 Tbsp. Dijon mustard
- 2 tsp. brown sugar
- Salt and pepper, to taste
For the Salad
- 6 cups baby kale, spinach, or arugula (or combination)
- 2 cups cooked quinoa, cooled to room temperature
- 16 ripe strawberries, hulled and quartered
- 1/2 cup shelled pistachios, roughly chopped
Instructions
- Season Sockeye salmon fillets with salt and pepper. Add oil to a sauté pan and place over medium-high heat. Add salmon fillets and sear on both sides until golden and cooked just until opaque throughout, about 2 to 3 minutes per side. Set aside and allow to rest.
- Add all ingredients for the vinaigrette to a jar, seal tightly with a lid and shake until smooth and emulsified, about 30 seconds. Set aside.
- Add kale to a large bowl. Gently stir in cooked quinoa. Drizzle kale and quinoa with half of vinaigrette; toss to combine. Divide salad among 4 plates. Top dressed kale and quinoa with strawberries and salmon fillet. Sprinkle with pistachios and drizzle with remaining vinaigrette.
