Balsamic Salad with Sockeye Salmon & Strawberries

Ingredients

• 4 wild Sockeye salmon fillets
• Salt and pepper, to taste
• 1 tablespoon canola or avocado oil
• 1/2 cup good balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 teaspoons brown sugar
• 6 cups baby kale, spinach, or arugula (or combination)
• 2 cups cooked quinoa, cooled to room temperature
• 16 ripe strawberries, hulled and quartered
• 1/2 cup shelled pistachios, roughly chopped