Ingredients
- Salmon:
- 4 4 wild Alaska skinless salmon fillets (3 to 4 oz. each) , pin bones removed
- Salt and pepper, to taste
- 1 Tablespoon 1 Tablespoon canola or avocado oil
- Balsamic Vinaigrette:
- 1/2 cup 1/2 cup good balsamic vinegar
- 1/2 cup 1/2 cup extra virgin olive oil
- 1 Tablespoon 1 Tablespoon Dijon mustard
- 2 teaspoons 2 teaspoons brown sugar
- Salt and pepper, to taste
- Salad:
- 6 cups 6 cups Alaska Grown baby kale, spinach, or arugula (or combination)
- 2 cups 2 cups cooked quinoa, cooled to room temperature
- 16 16 ripe Alaska Grown strawberries, hulled and quartered
- 1/2 cup 1/2 cup shelled pistachios, roughly chopped
Servings:
Units:
Instructions
- Salmon: Season
- let
- with salt and pepper.
- Add oil toa saut
- panand place over medium-high heat. Add salmon
- and searon both sides
- about 2 to 3 minutes per side. Set aside and allow to rest.
- Balsamic Vinaigrette: Add
- all
- text;
- 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
- text;
- 4 plates. Top dressedkale and quinoa withstrawberries and salmon fillet. Sprinkle withpistachios and drizzle withremainingvinaigrette.
- Chefs Tip: Bright red sockeye salmon is a great choice for this eye-catching salad. High levels of omega-3s make it an even healthier meal.
Recipe Notes
Recipe by Maya Evoy, Alaskafromscratch.com, Kenai, AK
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