Delight your taste buds with this unique combination while enjoying the sweet and sour pairing of gourmet flavors in this quick and easy meal. We love the way the acidity in this recipe complements the fresh salad greens, giving a subtle and unusual richness to the roasted salmon.
Easy | Main Dish | Salad | Serves 2 - 3
Balsamic Strawberry & Salmon Salad
1 pound Salmon steaks, cleaned
½ pound fresh strawberries, hulled & quartered
½ pound fresh spinach and romain lettuce, combined
3 tablespoons feta cheese, crumbled
⅓ cup pecans, roughly chopped
¼ cup balsamic vinegar
1 teaspoon Dijon mustard
⅓ cup olive oil
salt & black pepper
Preheat oven to 400 degrees. Line a baking tray with parchment paper.
Run water over salmon fillets and with a paper towel pat to dry.
Arrange salmon on baking tray, brush with olive oil and season liberally to tast.
Bake for 20 to 25 minutes or until flesh is firm.
Remove from oven and allow salmon to cool completely.
Set 1/4 cup of quartered strawberries aside to be combined in the balsamic dressing.
Stir well to combine remaining strawberries, greens, feta, and pecans until mixed well in a large salad bowl.
Place the reserved strawberries in a blender, and pulse along with balsamic vinegar, Dijon mustard, and olive oil.
Season to taste with salt and black pepper.
Toss salad with balsamic strawberry vinaigrette.
Arrange either the whole salmon steak or chunks of salmon on top of the salad and vinaigrette mixture.
Drizzle the remainder of vinigarette over the salmon and serve.