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.