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–+ servings
Ella Cooks

Strawberry Salmon Salad With Honey Balsamic Dressing ​

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Strawberries and salmon sounds like it shouldn’t work and then you try it and immediately understand why it does. The sweetness and acidity of the strawberries cut through the richness of the salmon in the same way a good lemon sauce does – but with more color, more freshness, and more of that specific summer quality that makes a dish taste like a particular time of year.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2
Course: Salad
Calories: 580
Ingredients Method Nutrition Notes

Ingredients
  

Ingredients (serves 2 as a dinner, 4 as a side)
For the salmon:
  • 2 salmon fillets 6oz/170g each, skin on or off
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil
For the honey balsamic dressing:
  • 3 tbsp extra virgin olive oil
  • 1.5 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 small garlic clove grated
  • Salt and black pepper to taste
For the salad:
  • 4 cups 120g mixed greens or arugula
  • 1.5 cups 225g fresh strawberries, hulled and sliced
  • 3 oz 85g soft goat cheese, crumbled
  • 1/2 cup 60g candied pecans (store-bought or see tip below)
  • 1/4 red onion very thinly sliced
  • Large handful of fresh basil leaves

Method
 

Method
  1. Make the dressing. Whisk all dressing ingredients together until emulsified. Taste and adjust – it should be sweet, tangy, and slightly rich. Set aside.
  2. Cook the salmon. Pat the salmon completely dry with paper towels – this is the most important step for a good crust. Season with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high heat until shimmering. Place salmon skin-side up and cook for 3-4 minutes without moving until a deep golden crust forms. Flip and cook for another 2-3 minutes until just cooked through – the centre should still be slightly translucent when you press it. Rest for 2 minutes before serving.
  3. Assemble the salad. Arrange the greens on a large platter or two plates. Scatter the sliced strawberries, red onion, and candied pecans over the greens. Crumble the goat cheese across the top. Drizzle about two thirds of the dressing over everything and toss gently. Lay the salmon fillets over the dressed salad and drizzle the remaining dressing directly over the fish. Finish with fresh basil leaves.

Nutrition

Calories: 580kcalCarbohydrates: 18gProtein: 42gFat: 38gFiber: 4g

Notes

Tips

Quick candied pecans: Toss 1/2 cup pecans with 1 tbsp maple syrup and a pinch of salt in a small pan over medium heat. Stir constantly for 3-4 minutes until the syrup caramelizes and coats the nuts. Tip onto parchment paper and cool completely before using – they harden as they cool.
The salmon can be served warm straight from the pan or at room temperature. Both work well – warm salmon over a slightly dressed salad is particularly good.
Macerating the sliced strawberries in a teaspoon of sugar and a few drops of balsamic for 15 minutes intensifies their flavor significantly if your strawberries need a boost.
For a party side dish, flake the cooked salmon over the salad rather than presenting whole fillets – it distributes more evenly and looks beautiful scattered through the leaves.
For more salmon dinner ideas, the easy salmon dinners roundup has ten more worth trying.

Make-Ahead and Storage

The dressing keeps in a jar in the fridge for up to a week. The candied pecans keep in an airtight container at room temperature for up to 2 weeks. The salmon is best cooked fresh but keeps refrigerated for up to 2 days – serve at room temperature rather than reheating which dries it out.
Assemble the salad fresh. Once dressed the greens will start to wilt within 30 minutes.

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