Honey Garlic Salmon Salad with Strawberries

This vibrant spring salad is perfect for healthy lunches or easy dinners. Seared salmon is glazed in a honey garlic vinaigrette made with our Gremolata Infused Olive Oil and Elderflower White Balsamic Vinegar.

The herbaceous olive oil and floral white balsamic highlight the fresh flavors of arugula, sprouts, and sweet strawberries. This is a seasonal, protein-packed dish that home cooks will love.

Serves 2 

Ingredients: 

2 salmon fillets, skinless 

Marinade and Vinaigrette base: 

3 tablespoons Gremolata Infused Olive Oil, divided  

2 tablespoons Elderflower White Balsamic 

2 tablespoons soy sauce 

2 tablespoons lemon juice 

1 to 2 teaspoons sriracha 

4 garlic cloves, peeled and minced 

¼ cup honey 

1 tablespoon Honey Balsamic Dijon mustard 

4 cups baby arugula 

1 cup sprouts 

1 cup cucumbers, thinly sliced or diced 

½ pint strawberries, halved 

Pinch sesame seeds

Instructions 

Pat the salmon dry with paper towels and set aside. Heat one tablespoon of Gremolata Infused Olive Oil in a large non-stick skillet over medium-high heat. 

Once hot, add the salmon, and sear on both sides until golden brown. Remove the salmon from the skillet. 

Place the remaining Gremolata Infused Olive Oil, Elderflower White Balsamic, soy sauce, lemon juice, sriracha, garlic, and honey in the skillet and whisk to combine. Bring to a simmer and, once simmering, reduce the heat to medium-low. Cook for 3 minutes. 

Remove half of the marinade from the skillet and place it in a medium bowl. Add the mustard to the bowl and whisk to combine the vinaigrette. Set aside. 

Return the salmon to the skillet with the remaining marinade and cook for 5 minutes, basting the salmon frequently, until cooked through. Set aside to rest while you make the salad. 

Divide arugula, sprouts, cucumbers, and strawberries between salad bowls or plates. Top the salad with the glazed salmon and sprinkle with sesame seeds. Serve with the vinaigrette on the side or drizzled over the salad.