Recipe Courtesy of Maya Evoy and Alaska Seafood
This salad is a dieters dream: homemade balsamic vinaigrette, wild-caught salmon, baby kale, quinoa, and ripe strawberries make it a celebration of taste and textures. It’s cool and refreshing, making for a lovely lunch or dinner.
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Ingredients
For the Salmon
- 4 Salmon fillets (3 to 4-ounces each), such as wild Alaska salmon, pin bones removed
- Salt and pepper, to taste
- 1 Tablespoon canola oil
For the Balsamic Vinaigrette
- 1/2 Cup balsamic vinegar
- 1/2 Cup extra virgin olive oil
- 1 Tablespoon Dijon mustard
- 2 Teaspoons brown sugar
- Salt and pepper to taste
For the Salad
- 6 Cups baby kale, spinach, or arugula
- 2 Cups cooked quinoa, cooled to room temperature
- 16 strawberries, hulled and quarted
- 1/2 Cup shelled pistachios, roughly chopped
Directions
For the Salmon
Season 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
For the Balsamic Vinaigrette
Add all ingredients to a jar, seal tightly with a lid, and shake until smooth and emulsified, about 30 seconds. Set aside.
For the Salad
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.