Balsamic Salad with Sockeye Salmon & Strawberries

The following recipe was provided by our partners at Bristol Bay.

Fresh from the crystal clear waters of Alaska, this Sockeye salmon adds a hearty and flavorful bite of protein to a light and refreshing summer salad!

Ingredients

For the Salmon

4 skinless wild sockeye salmon fillets (3 to 4 oz. each), pin bones removed
Salt and pepper, to taste
1 Tbsp. canola or avocado oil

For the Balsamic Vinaigrette

1/2 cup good balsamic vinegar
1/2 cup extra virgin olive oil
1 Tbsp. Dijon mustard
2 tsp. brown sugar
Salt and pepper, to taste

For the 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

Instructions

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

Balsamic Salad with Sockeye and Strawberries