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Maple Balsamic Salmon Salad

As part of our mission to support sustainable, we love pairing our responsibly caught, wild salmon with local produce from righteous farmers. Strawberries are just beginning to reach their prime in some regions of Pennsylvania, with plenty of time left in the season to enjoy loads and loads of the deliciously juicy fruit. And once you have local strawberries, you just won't be able to enjoy anything else. Head to your local market to stock up, or see if any farms offer pick your own, on-farm stands, or roadside stands.

For this week's recipe, we're enjoying Maple Balsamic Salmon Over Strawberry Avocado Salad, which we borrowed from Michele at Paleo Running Momma. With wild salmon, avocado and local fruit, it's jam packed with vitamins and nutrients, and serves as the perfect meal for a peaceful, warm-weather dinner at home or for your next spring/summer gathering. Enjoy!

[[ recipeID=recipe-9l4r7x2vh, title=MAPLE BALSAMIC SALMON SALAD ]]



Click HERE for Full Instructions

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Servings: 2


  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins




Maple Balsamic Reduction

  • 1 cup balsamic vinegar
  • 2 tsp pure maple syrup


  • 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
  • ⅓ cup goat cheese


Maple balsamic reduction

  1.  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.


  1. 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.
  2. 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.
  3. 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.
  4. Makes just enough for two, enjoy!