2 ratings

Balsamic Alaska Salmon With Strawberries

Name: Balsamic Alaska Salmon With Strawberries
Total time: 19 min 59 s
Yield: 4
Ingredients: 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; 1/2 cup balsamic vinegar; 1/2 cup extra virgin olive oil; 1 tablespoon dijon mustard; 2 teaspoon brown sugar; salt and pepper to taste; 6 cup baby kale, spinach, or arugula; 2 cup cooked quinoa, cooled to room temperature; 16 strawberries, hulled and quarted; 1/2 cup shelled pistachios, roughly chopped

May 22, 2017

Alaska Seafood

The perfect balance of sweet and savory flavors

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.

Click here for 10 recipes that will have you falling in love with salmon all over again.

Ready in

20 m

Servings

735

Calories Per Serving

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.

Nutritional Facts

Servings4

Calories Per Serving735

Total Fat53g81%

Sugar11gN/A

Saturated8g41%

Cholesterol54mg18%

Protein29g57%

Carbs37g12%

Vitamin A44µg5%

Vitamin B123µg53%

Vitamin B61mg53%

Vitamin C46mg77%

Vitamin E9mg46%

Vitamin K80µg100%

Calcium83mg8%

Fiber6g25%

Folate (food)97µgN/A

Folate equivalent (total)97µg24%

Iron3mg18%

Magnesium125mg31%

Monounsaturated30gN/A

Niacin (B3)9mg47%

Phosphorus487mg70%

Polyunsaturated11gN/A

Potassium868mg25%

Riboflavin (B2)0.3mg18.1%

Sodium787mg33%

Sugars, added1gN/A

Thiamin (B1)0.5mg31.2%

Zinc2mg13%