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This recipe just screams summer time! A light yet satisfying meal perfect for a hot summer day!

Ingredients

  • Salmon

  • 4 wild Sockeye salmon fillets
  • 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

  1. Season salmon fillets with salt and pepper.
  2. Add oil to a sauté pan and place over medium-high heat.
  3. Add salmon and sear on both sides until golden and cooked just opaque throughout, about 2-3 minutes per side. Set aside and allow to rest.
  4. Add all ingredients for balsamic vinaigrette to a jar, seal tightly, and shake until smooth and emulsified, about 30 seconds. Set aside.
  5. Add kale to a large bowl, and gently stir in cooked quinoa.
  6. Drizzle kale and quinoa with half of vinaigrette; toss to combine.
  7. Divide salad among 4 plates.
  8. Top dressed kale and quinoa with strawberries and salmon fillet. Sprinkle with pistachios and drizzle with remaining vinaigrette.
Balsamic Salad with Sockeye Salmon & Strawberries