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Recipe of the Week: Strawberry Summer Salad with Cilantro Baked Salmon

Serves: 4 people

Total Time: 45 minutes Prep Time: 15 minutes Cook Time: 30 minutes


Candied Walnuts:

  • 1 Teaspoon of Paprika
  • 1 Tablespoon of Brown Sugar
  • 1 Teaspoon of Kosher Salt
  • 3 Tablespoons of Melted Butter


  • 1 Pound of Salmon Filet
  • Kosher Salt to Taste
  • Black Pepper to Taste
  • 3 Tablespoons of Olive Oil
  • 2 Ounces of Cilantro Finely Chopped
  • 1 Ounce of Minced Garlic

Salad Dressing:

  • 1 Bunch of Cilantro
  • 1 Avocado
  • 1 Teaspoon of Apple Cider Vinegar
  • 1/4 Cup of Water
  • Kosher Salt to Taste
  • 1/2 Cup of Mayonnaise

Salad Base:

  • 1 Quart of Strawberries
  • 8 Ounces of Crumbled Goat Cheese
  • 8 Ounces of Walnuts
  • 8 Ounces of Spinach
  • 8 Ounces of Spring Mix

Method of Preparation:

Candied Walnuts:

  1. Preheat oven to 375ᵒ F.
  2. Melt the butter in a saucepan.
  3. In a medium mixing bowl, combine the walnuts, paprika, salt, brown sugar, and melted butter.
  4. Lay out walnuts on a sprayed cookie sheet.
  5. Bake for 5-7 minutes, or until golden brown.
  6. Lay out to cool.
  7. Set aside.


  1. Preheat oven to 400ᵒF.
  2. Mince garlic and cilantro.
  3. Mix together the garlic, cilantro, olive oil, salt, and pepper in a medium mixing bowl.
  4. Rub salmon with the marinade and broil skin side down for 10-12 minutes, or until the salmon reaches 145ᵒ F.
  5. Set aside.

Salad Dressing:

  1. In a blender, mix together the avocado, water, mayonnaise, cilantro, and sprinkle with salt.
  2. Slowly drizzle apple cider vinegar while blending.
  3. Add additional salt to taste.
  4. Refrigerate until needed.

Salad Base:

  1. Rinse strawberries in cold water, cut stems off and quarter.
  2. Rinse spring mix and spinach then mix together in a large mixing bowl.
  3. Gather candied walnuts.
  4.  Gather baked salmon.
  5. Gather crumbled goat cheese.


  1. Place spinach and spring mix on plate.
  2. Top with strawberries, candied walnuts, goat cheese, and baked salmon.
  3. Drizzle dressing on top.
  4. Garnish with cilantro sprig.

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