BALSAMIC SALAD WITH SOCKEYE SALMON & STRAWBERRIES
INGREDIENTS - SERVES 4
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.
Recipe from Bristol Bay Sockeye Salmon