The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
This summer salad is “berry” good! Loaded with local greenhouse-grown lettuce, organic greenhouse-grown strawberries, sweet and savory wild caught salmon and a drizzle of homemade strawberry vinaigrette, this salad screams fresh!
A base of crisp lettuce is key when building a salad, and Heinen’s has the best lettuce in the land thanks to their partners at Great Lakes Growers. Grown in a climate controlled greenhouse in Middlefield, Ohio, Great Lakes Growers has no need to use pesticides or any other chemicals. Their lettuce has consistently great taste and texture thanks to their carefully controlled environment and optimal nutrition is guaranteed.
Fill yourself up with this nutritious and delicious summer salad. Don’t let the season pass you by without giving it a try!
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For the Salmon
- 10 oz. of wild caught Sockeye salmon
- 3 Tbsp. liquid aminos or soy sauce
- ½ Tbsp. wasabi paste
- 1 cup Sweet Baby Ray’s BBQ sauce
- 1 Tbsp. Heinen’s clover honey
For the Strawberry Balsamic Vinaigrette
- 2/3 cup NatureFresh strawberries, diced
- 3 Tbsp. balsamic vinegar
- 1/3 cup olive oil
- 1 Tbsp. Heinen’s fig glaze
- 2 Tbsp. Heinen’s organic cinnamon and vanilla maple syrup
- Pinch of salt
For the Salad
- 2 cups of Great Lakes Growers living lettuce, loosely chopped
- 2 cups Heinen’s baby arugula
- 1 cup crumbled feta cheese
- 1 cup NatureFresh strawberries, sliced
- 1 cup Driscoll's blackberries
- ½ cup Fresh Gourmet crispy beets
- Preheat the oven to 325˚F. Line a baking sheet with parchment paper. Cut the salmon into two 6 oz. fillets, or have the Heinen’s seafood department cut them for you.
- In a small bowl, whisk together the liquid aminos, wasabi, BBQ sauce and honey. Place the salmon fillets on the parchment paper and brush generously with the marinade.
- Bake for 10 minutes, remove from the oven and brush with the remaining sauce. Place back in the oven and turn the broiler on high. Broil the salmon for 2-3 minutes or until the marinade starts to caramelize.
- Remove the salmon from the oven and place on top of the oven while you make the dressing and assemble the salad.
- In a food processor, add all of the dressing ingredients. Dice the strawberries beforehand to allow for smoother blending. Blend on high until smooth and runny. Pour into a container or serving saucer. This will remain fresh in the fridge for up to one week.
- Add 1 cup of arugula to each plate, then top with 1 cup of Great Lakes Growers lettuce.
- Sprinkle on feta cheese crumbles, then place the salmon fillets on top.
- Arrange the strawberries and blackberries, then sprinkle on the crispy beets and drizzle on the strawberry vinaigrette.