Serves 4
Prep Time 15 minutes
Cook Time 6 minutes

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

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


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,, 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.