Balsamic Alaska Salmon with Strawberries

Balsamic Alaska Salmon with Strawberries

Balsamic Alaska Salmon with Strawberries

Yield: 4 This eye-catching Alaska salmon salad is the perfect light summertime meal.
Author: Alaska Seafood Marketing Institute
Prep time: 15 MinCook time: 6 MinTotal time: 21 Min

Ingredients

Salmon
  • 1 Shoreline King or Coho Salmon fillet (approx. 1 lb) , pin bones and skin removed
  • Salt and pepper, to taste
  • 1 Tablespoon canola or avocado oil
Balsamic Vinaigrette
  • 1/2 cup good balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 teaspoons brown sugar
  • Salt and pepper, to taste
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

  1. Pan sear the salmon: Season Alaska salmon with salt and pepper. Add oil to a sauté pan and place over medium-high heat. Add salmon fillet and sear on both sides until golden and cooked just until opaque throughout, about 2-3 minutes per side. Add a few minutes to each side if cooking king salmon. Set aside and allow to rest.
  2. Make the vinaigrette: Add all ingredients to a jar, seal tightly with a lid, and shake until smooth and emulsified, about 30 seconds. Set aside.
  3. Assemble salad and serve: 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. Sprinkle with pistachios and drizzle with remaining vinaigrette.

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