This salad is as beautiful as it is delicious. Bright red sockeye salmon is a great choice for this eye-catching salad. High levels of omega-3s make it an even healthier meal! As a personal touch I like to add all my salad fixings to the bottom of the bowl with my dressing then add your kale or leaf mixture on top. When you are ready to serve, then toss and mix ingredients. This way everything stays fresh and less clean up. Compliments go to to Chef Maya Evoy and Alaska Seafood for this recipe inspiration.

Balsamic Salmon Salad with Strawberries, Kale, & Pistachios

Prep Time 15 minutes
Servings 4 people


  • 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


  • 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.


Recipe by Chef Maya Evoy, Alaska from Scratch blog

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