balsamic salad with Sockeye Salmon & strawberries

SERVES 4

PREP TIME 15 minutes

COOK TIME 6 minutes

INGREDIENTS

salmon:

4 skinless wild sockeye salmon fillets (3 to 4 oz. each) , pin bones removed

salt and pepper, to taste

1 Tablespoon canola or avocado oil

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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

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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

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 to 3 minutes per side.  Set aside and allow to rest.

balsamic vinaigrette: 

Add all ingredients to a jar, seal tightly with a lid, and shake until smooth and emulsified, about 30 seconds. Set aside. 

salad: 

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.