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Balsamic Alaska Salmon with Strawberries

Balsamic Alaska Salmon with Strawberries

This eye-catching Alaska salmon salad is the perfect light summertime meal.

Balsamic Alaska Salmon with Strawberries

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

6 minutes

A delicious and hearty salad with the perfect balance of sweet and savory.

Author:

Recipe courtesy of the Alaska Seafood Marketing Institute

Image of Balsamic Alaska Salmon with Strawberries

Ingredients

Salmon

4 Popsies’ wild caught Alaska salmon portions
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

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Directions

Step 1: Pan sear the salmon

Season Alaska 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 2-3 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 fillet. 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.

Where to Buy the Best Wild Caught Fish

Shop Popsie's Wild Alaska Salmon, Halibut, Sablefish and Cod Boxes