This salmon avocado salad is simple to make, delicious, and good for you! Salmon is pan fried in coconut oil and drizzled with an easy maple balsamic reduction along with fresh greens, sweet strawberries, avocado, and optional goat cheese. This sweet and savory salad is gluten free, grain free, soy free, and packed with protein and healthy fats!
Remember when I rambling on about drinking balsamic reduction? I hope so, because it was just yesterday. Well, this is recipe #1 involving my new favorite and the possibilities are endless! But let’s focus on one thing at a time, starting with this salad. And by focusing I mean I’m going to change the subject at least twice before talking about the salad, but sit tight, there will be pictures along the way.
I’m the type of person who can’t sit still for long, as you guys have probably realized at this point. I need a project, goal, purpose, long road ahead in order to feel complete. I have tried to fight the feeling and just sit but it really never goes well. Cooking and running feel so, so much better, and aren’t the two activities sort of similar anyway?
I’ve noticed I have the same feeling at the beginning of a cooking project as I do before a run. I set out with an idea of what I want to do and get lost in the activity. I get in that state of “flow” that everyone says is a great place to be, since you’re present in what you’re doing. My mood is always better after a successful run/recipe creation and let’s face it – both activities always culminate with eating lots of good stuff. What do you guys think – are running and cooking different expressions of the same thing?
I’ll move onto the salad now. It has goat cheese in it, in case you hadn’t yet noticed, but it’s entirely optional and will be the best salad ever either way. Maybe not the best ever, but the best of this week for sure. It’s the maple balsamic reduction that MAKES this salad what it is, and help me bacon but how did I ever live without this stuff running out of my faucet? Just kidding. By now you know I feel that way about a lot of things, a few of which are kombucha, homemade mayo, and bacon fat. And kalamata olives, if it were possible for them to fit through a faucet. And eggs. But what am I saying now? Let’s move on to the recipe so you can make this ASAP!
This salad was inspired by two things: 1.) Every salad I ever order at a restaurant. I have a thing for sweet/savory, goat cheese, and avocado. Plus I always mean to make a balsamic reduction after having it out to eat! 2.) A freezer packed with delicious healthy seafood, thanks again to Sizzlefish! I actually made this salad two days in a row and used both their Sockeye Salmon and Coho Salmon and it worked beautifully and delicious-ly either way 🙂
Maple Balsamic Salmon Over Strawberry Avocado Salad
Ingredients
- For the Maple Balsamic Reduction
- 1 cup balsamic vinegar
- 2 tsp pure maple syrup
- For the Salmon
- 2 4-6 oz wild caught salmon fillets with skin
- Coconut oil for frying
- Sprinkle of sea salt
- For the Salad
- 3 cups baby spinach spring mix, or a mix of your favorite salad greens
- 1 cup strawberries sliced in half
- 1 medium avocado
- *Optional 1/3 cup goat cheese
Instructions
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First, begin the balsamic reduction. Add the balsamic vinegar and maple syrup to a small saucepan and cook over med-low heat. When it begins to boil, keep the heat on low/med-low so it remains at a low simmer and stir occasionally to prevent burning. Once it thickens to a syrup and reduces by half, remove from heat to let cool. This took me 20-25 minutes.
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For the salmon, heat a non-stick skillet over medium heat and add about a tbsp of coconut oil. Pat the salmon fillets dry with paper towel, and gently score the bottom skin a couple of times to prevent shrinking when cooked.
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Add the salmon fillets to the hot pan, skin side down and sprinkle the top with a dash of sea salt. Let cook for 3-4 minutes until skin is crisp and then flip. Let the second side cook about 3 minutes until cooked through and the flesh flakes. Remove from heat and set aside.
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Prepare the salad ingredients by arranging the greens, sliced strawberries, and avocado - sliced as you wish, on a serving platter or on two plates. Add the goat cheese as well if you plan to include it. Place the cooked salmon fillets over the salad and drizzle with the cooled maple balsamic reduction. You will likely have some left, which can be stored in a glass container on the counter top.
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Makes just enough for two, enjoy!
Nutrition
Make sure to check out these other seafood recipes in case you missed them!
Sea Scallops over Bacon Cobb Salad in Lemon Chive Vinaigrette
Buttery Dill Mustard Baked Salmon
What salads do you gravitate toward when out to eat?
Thoughts on balsamic reduction?
What are two things you love doing that are so different from one another yet also the same?
The Cookie ChRUNicles says
August 25, 2015 at 5:19 amI am totally making the balsamic reduction, maybe later today! I try to like salmon but ugh, I don’t think I do. I don’t eat much fish at all but do get the wild salmon from whole foods to make for others but it’s just not my fave. Maybe I will try your recipe and learn to accept the salmon already because it really is healthy.
Michele says
August 25, 2015 at 12:32 pmIt’s so easy, you can put it on anything! Really good stuff. Adam is just like you – he cannot and will not accept salmon. I say give it another whirl though 🙂
Meghan@CleanEatsFastFeets says
August 25, 2015 at 7:02 amAlright, alright I need to make some of this Maple Balsamic. 🙂 The combination of flavors sounds pretty fantastic, and I’m thrilled you’re still sharing salad recipes because I got lots more to come too. Besides, I’m still actually eating salads by the boatload with no intentions of stopping soon. Those other bloggers better back that fall train up. 😉
Michele says
August 25, 2015 at 12:36 pmYou must make it 🙂 Salad is awesome all year round, but of course since it’s still a sauna outside I think we NEED to eat it to survive.
SuzLyfe (@suzlyfe) says
August 25, 2015 at 7:03 amYUUUUUM. Balsamic ANYTHING calls to me. This sounds delicious! I gravitate to all the veggies and lean proteins and the right amount of accents. I love artichokes, jicama, and fresh and local everything. Salad nicoise is always on my radar!
Michele says
August 25, 2015 at 12:37 pmI’m like that with the words “fresh” and “local” when out to eat. Fresh and local fill in the blank gets me every time!
Megan @ Skinny Fitslicious says
August 25, 2015 at 7:07 amWe both had salmon on our minds today! I need to try this never have done maple on salmon before. It sounds delicious!
Michele says
August 25, 2015 at 12:38 pmDefinitely do a balsamic reduction and experiment with flavors. Fool proof!
Margaret @ youngandrungry says
August 25, 2015 at 8:12 amI could drink balsamic reduction as well! and I use plain balsamic vinegar as the dressing for my salad everyday. I’m seriously obsessed. My favorite way to make my reduction is with an orange rind and a bay leaf. SO delicious! I’ve noticed that a lot of people who follow a paleo diet eat goat cheese, is there a particular reason?
Michele says
August 25, 2015 at 12:44 pmI think goat cheese is more accepted in paleo circles because the Casein is thought to be better tolerated, but I also think it’s one of those bandwagon things that catches on and then everyone is doing it! For me, I just like goat cheese for the creaminess and flavor and had it on hand. When I’m out to eat I usually eat dairy without issues, especially cheese like feta and cheddar. And I’ll have to try your reduction and experiment with some new flavors too!
Lisa @ Running Out Of Wine says
August 25, 2015 at 8:35 amLooks great! I made salmon last night but will need to try this next week. When I eat out I gravitate towards steak salads…they seem so much fancier than grilled chicken, but are usually just a few dollars more. And way less expensive than buying a steak meal.
Michele says
August 25, 2015 at 12:45 pmThat’s another one of my “eat out” staples, since I really don’t do steak salads at home anymore! Although I get annoyed if the salad is lacking.
Strength and Sunshine says
August 25, 2015 at 9:05 amI love balsamic reduction sooo much! I just made a recipe with it a few weeks ago and I converted my family to fans too 😉
And omg salmon…I have a salmon fillet in the fridge right now waiting to be made even more delicious!
Michele says
August 25, 2015 at 12:46 pmEnjoy your salmon! I knew you’d be a fan of a good balsamic reduction, goes with everything!
Jamie says
August 25, 2015 at 9:20 amI love the mix of flavors that you have… I never mix sweet and savory on salads but I think I’ll have to give it a try. I always get a beet salad of sorts when I’m out because I never have them at home!
Michele says
August 25, 2015 at 12:47 pmI’m also a beet salad fan 🙂 I’m now thinking about beets, goat cheese and balsamic reduction!
Amanda @ .running with spoons. says
August 25, 2015 at 9:32 amI really wish I liked salmon because I know it’s supposed to be super good for you, but I just can’t get into the whole fish thing. That balsamic definitely has my interests piqued, though! I”m a HUGE fan of the sweet and savoury combo 😀
Michele says
August 25, 2015 at 12:47 pmTry it! It goes on everything and I’m still drizzling on my meals 🙂
danielle saucy smith says
August 25, 2015 at 10:17 amThis looks amazingly delicious. I have a thing for kale and seem to gravitate towards kale salads when I’m out. The ones I like are super savory, I seem to craving all things salt! Must be all the heat and hot runs 🙂 I love trying to make anything that my husband and I can both eat. Last night I made burgers using broccoli and quinoa. He loved them but honestly I am still searching for a good veggie burger recipe.
Michele says
August 25, 2015 at 12:49 pmUnfortunately I’m not the source for a good veggie burger! I used to try them out but was always disappointed. Quinoa sounds like a great base though for the texture.
Lindsay says
August 25, 2015 at 10:51 amMaple balsamic? Friend/… U need to send this to me please!! Love this dish and glad you can’t sit still. Like me!
Michele says
August 25, 2015 at 12:50 pmYup, I know you get me! I would happily share this 🙂 Definitely try out the balsamic with your next seafood meal. Or with anything really!
hungryforbalance says
August 25, 2015 at 1:58 pmI love the sweet/savory combination, but I have never tried it on salmon. it sounds like it would be delicious. And the balsamic maple reduction sounds amazing. I bet it would be good on anything and everything.
Michele says
August 25, 2015 at 4:57 pmIt really is great on everything. I’ve been sneaking it into all my meals!
Sue @ This Mama Runs For Cupcakes says
August 25, 2015 at 2:15 pmOh yes, salmon, strawberries and balsamic is one of my favorite combos ever. I don’t think you do dairy, but I add goat cheese and it totally puts it over the edge!
Michele says
August 25, 2015 at 4:57 pmYes! I tried this with and without goat cheese and both were great. We are totally on the same page 🙂
lifewithniki says
August 25, 2015 at 6:17 pmAny salad that features salmon, avocado, and something ‘sweet’ is basically already in my mouth. I love salads that have tons of ingredients and that incorporate good sources of fats and protein! Who said salads have to be boring ;)?
Michele says
August 26, 2015 at 4:32 pmSalads don’t have to be boring at all, just more of an excuse to throw in anything and everything 🙂
chasetheredgrape says
August 25, 2015 at 9:51 pmI am on this balsamic maple reduction! It sounds amazing and can’t wait to give it a try!
I always gravitate towards salads that have beets in them – never come across a salad that includes beets that I didn’t like!
Michele says
August 26, 2015 at 4:33 pmI agree, beets are one of my favorites! With goat cheese of course 🙂
Meredith says
March 31, 2019 at 7:37 pmMy balsamic reduction turned into a tar-ish consistency 😦