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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 ------------------------------- 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 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