Valentine's Strawberry Balsamic Salmon Salad

Makes 4 servings
Time: 15 minutes

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

1. 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.
2. Add Balsamic Vinaigrette ingredients to a jar, seal tightly with a lid, and shake until smooth and emulsified, about 30 seconds. Set aside.
3. 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