Balsamic Salad with Sockeye Salmon and Strawberries
This eye-catching salmon strawberry salad is the perfect light summertime meal with quinoa, pistachios and a sweet balsamic dressing.
Servings: 4
Cook Time: 21 mins.
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
——————————-
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
Directions
Salmon:
Season salmon fillets with salt and pepper. Add oil to a sauté pan and place over medium-high heat. Add salmon 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.
