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ALASKAN SOCKEYE SALMON BALSAMIC WITH STRAWBERRIES

by Nikolai Nikitenko January 13, 2016

ALASKAN SOCKEYE SALMON BALSAMIC WITH STRAWBERRIES

SERVES 4
PREP TIME 0 minutes
COOK TIME 15 minutes


  • 4 (3-to-4 ounce) 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

DIRECTIONS

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. 

Add Balsamic Vinaigrette ingredients to a jar, seal tightly with a lid, and shake until smooth and emulsified, about 30 seconds. Set aside. 

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

Cook’s tip: Alaska Halibut fillets can also be broiled, grilled or baked.

  TO BUY SALMON CLICK HERE





Nikolai Nikitenko
Nikolai Nikitenko

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