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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

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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 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.

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