Balsamic Alaska Salmon With Strawberries

Name: Balsamic Alaska Salmon With Strawberries
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

Alaska Seafood|May 22, 2017 4:46 pm EST

4.5 (2 ratings)

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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.

Servings

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

Directions

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
Add all ingredients 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.