Wild sockeye salmon and fresh strawberries both peak in the summer time, when they can be found in abundance and at lower prices. Pair them with a classic balsamic and black pepper vinaigrette for a sultry salad that highlights the sunshine season.
For other sockeye specific salmon recipes, try a slow roasted sockeye salmon or creamy garlic butter salmon cooked in the air fryer.
For other non-dairy salads, try this fig and beet salad or kale spinach salad with dried cranberries.
Ingredients
- Sockeye salmon - You can use any type of salmon, but sockeye happens is available fresh in the summertime. The rest of the year, it is sold as 'previously frozen.'
- Aged Balsamic Vinegar - The best balsamic vinegar comes from Modena, Italy and aged balsamic vinegar is even sweeter, thicker, and tastier.
- Substitute with regular balasamic vinegar and a little sweetener, if you don't have this.
- Arugula - This peppery salad green is a chef's favorite. Its leaves are pretty and go well with just about everything. Substitute with salad greens of your choice.
See recipe card for quantities.
Classic Strawberry Pairings
Strawberries have so many classic pairings with other foods.
- Cream - Strawberries with cream are a Wimbledon tradition. The heavy cream is not whipped but is the pourable kind that comes in a bowl with strawberries.
- Shortcake - In this classic dessert, fresh strawberries are stuffed in the middle of a flakey biscuit with whipped cream.
- Chocolate - Does anyone not love chocolate covered strawberries?
- Champagne - This wine pairing made a little more sense back in the day when strawberries weren't actually very sweet. They were more sour and hence matched the acidity in champagne. Now, strawberries are much sweeter, but the classic pairing remains.
- Herbs - Basil and mint are commonly seen with strawberries in desserts. Dill is often paired with strawberries in salads.
- Balsamic Vinegar and Black Pepper - Truly this combination is one of my favorites and the basis for the balsamic vinaigrette in this salad. The subtle acidity and richness of the vinegar, paired with the spice of black pepper contrasts so well with the sweet strawberry.
- Salmon? - Definitely not as common to see strawberries with fish, but maybe this will become a trend. Meaty fish are often paired with tropical fruit salsas, so the strawberries should work too.
Recipe
Summery Sockeye Salmon & Strawberry Salad (no dairy)
Wild sockeye salmon and fresh strawberries both peak in the summer time, when they can be found in abundance and at lower prices. Pair them with a classic balsamic and black pepper vinaigrette for a sultry salad that highlights the sunshine season.
Servings 4
Calories 284kcal
Ingredients
- 3 oz salad greens (arugula, spring mix, and/or baby spinach) about 6 cups
- 8 oz cooked sockeye salmon See Notes for cooking tips
- 1 pint strawberries hulled and halved or quartered if large
Balsamic Vinaigrette
- ¼ c extra virgin olive oil
- 2 Tb aged balsamic vinegar See Note 2 for using regular balsamic vinegar
- ¼ teaspoon salt
Garnish
- ¼ c sliced almonds toasted. preferably
- ½ teaspoon black pepper freshly ground
Instructions
- Arrange the salad greens on serving platter or individual plates.
- Break up the salmon into large chunks. Arrange over the salad greens along with the strawberries.
- Whisk together the extra virgin olive oil, balsamic vinegar, and black pepper. Drizzle over the arranged salad.
- Sprinkle on the almonds and black pepper.
- Serve immediately.
Notes
This recipe serves 2 as a main dish or 4 as a side salad.
Sockeye salmon has a very thin fillet making it one of the quickest salmon to cook. Season with salt and pepper, if you please, and bake in a 350 degree oven for about 10 minutes.
If you bake the sockeye salmon on a parchment lined baking sheet, the skin will stick directly to the paper, making the cooked flesh easy to remove. If you want to eat the skin, rub it with some oil before cooking, or cook it skin side up in the oven.
Nutrition
Calories: 284kcal | Carbohydrates: 13g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 31mg | Sodium: 179mg | Potassium: 592mg | Fiber: 3g | Sugar: 8g | Vitamin A: 543IU | Vitamin C: 73mg | Calcium: 79mg | Iron: 2mg
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