Balsamic Alaska Salmon With Strawberries

Balsamic Alaska Salmon With Strawberries
4.5 from 2 ratings
Recipe Courtesy of Maya Evoy and Alaska SeafoodThis 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.
  • 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
  1. 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
  2. Add all ingredients to a jar, seal tightly with a lid, and shake until smooth and emulsified, about 30 seconds. Set aside.
  3. 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.