A delicious and hearty salad with the perfect balance of sweet and savory. This eye-catching Alaska salmon salad is the perfect light summertime meal.
Balsamic Alaska Salmon with Strawberries
Servings: 4         Prep Time: 15 minutes         Cook Time: 6 minutes
Author: The Alaska Seafood Marketing Institute
Ingredients
Salmon
- 4 (6oz portions) Popsie's wild caught Sockeye salmon
- Salt and pepper to taste
- 1 tablespoon canola or avocado oil
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
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
Directions
Step 1: Pan sear the salmon
- Season Alaska Sockeye salmon portions with salt and pepper. Add oil to a sauté pan and place over medium-high heat. Add salmon portions and sear on both sides until golden and cooked just until opaque throughout, about 2-3 minutes per side. Set aside and allow to rest.
Step 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.
Step 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 portion. Sprinkle with pistachios and drizzle with remaining vinaigrette.
Recipe Note
Chefâs Tip: Bright red Sockeye salmon is a great choice for this eye-catching salad. High levels of omega-3s make it an even healthier meal.