Balsamic Salad with Salmon & Strawberries | Heinen's Recipes

Ingredients

• 4 skinless wild sockeye salmon fillets (3 to 4 oz. each), pin bones removed
• Salt and pepper, to taste
• 1 Tbsp. canola or avocado oil
• 1/2 cup good balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1 Tbsp. Dijon mustard
• 2 tsp. 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