Ingredients
Salmon
4 wild Alaska skinless salmon fillets (3 to 4 oz. each) , pin bones removed
Salt and pepper, to taste
1 Tablespoon canola or avocado oil
Balsamic Vinaigrette
½ cup good balsamic vinegar
½ 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
½ cup shelled pistachios, roughly chopped
Directions
Step 1:
Pan sear the 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 2-3 minutes per side. Set aside and allow to rest.
Chef’s 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.
Step 2:
Make the vinaigrette
Add all ingredients to a jar, seal tightly with a lid, and shake until smooth and emulsified, about 30 seconds. Set aside.
Step 3:
Assemble salad and serve
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.