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Balsamic Salmon Salad with Strawberries, Kale, & Pistachios

Recipe by Chef Maya Evoy, Alaska from Scratch blog

Bright red sockeye salmon is a great choice for this eye-catching salad. High levels of omega-3s make it an even healthier meal.

Makes 4 servings
Time: 15 minutes

4 (3-to-4 ounce) wild Alaska salmon fillets, pin bones and skin removed
Salt and pepper, to taste
1 tablespoon avocado or canola oil
6 cups Alaska Grown baby kale, spinach, arugula or other greens
2 cups cooked quinoa, cooled to room temperature
16 ripe Alaska Grown strawberries, hulled and quartered
1 cup pistachios, shelled and roughly chopped

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

1. Season 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 to medium in the center, about 2 to 3 minutes per side. Set aside and allow to rest.
2. Add Balsamic Vinaigrette ingredients to a jar, seal tightly with a lid, and shake until smooth and emulsified, about 30 seconds. Set aside.
3. Add kale to a bowl. Stir in cooked quinoa. Drizzle kale and quinoa with half of vinaigrette; toss to combine. Top dressed kale and quinoa with strawberries and salmon fillet. Sprinkle with pistachios and drizzle everything with remaining vinaigrette.

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