SERVES 4
PREP TIME 15 minutes
COOK TIME 6 minutes
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:
• 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 Alaska Grown baby kale, spinach, or
arugula (or combination)
• 2 cups cooked quinoa, cooled to room
temperature
• 16 ripe Alaska Grown strawberries, hulled
and quartered
• 1/2 cup shelled pistachios, roughly chopped
DIRECTIONS
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 to 3 minutes per side. Set aside and allow to rest.
Balsamic Vinaigrette: Add all ingredients to a jar, seal 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 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.
Recipe by Maya Evoy, Alaskafromscratch.com, Kenai, AK
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.
NUTRIENTS PER SERVING
Nutrients per serving: 1260 calories, 76g
total fat, 10g saturated fat, 54% calories
from fat, 253mg cholesterol, 98g protein,
49g carbohydrate, 10g fiber, 850mg
sodium, 137mg calcium, and 5g omega-3
fatty acids.
SOURCE: Alaska Seafood Marketing Institute. Find more recipes at WildAlaskaSeafood.com
