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Balsamic Alaska Salmon with Strawberries

Balsamic Alaska salmon with strawberries

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

Balsamic vinaigrette salad with salmon and strawberries



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


    • 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


    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

    Chef’s 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.

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