Ingredients

The following ingredients have 4 Servings
  • 4 6 ounce salmon fillets, skin removed
  • 1/4 cup sweet Thai chili sauce
  • Zest of 1 orange (about 2 teaspoons)
  • 1 large Granny Smith apple (peeled, cored and cut into 1/2-inch cubes)
  • 1 orange (peeled, sliced and separated into segments)
  • 1/2 medium red bell pepper (seeded and cut into thin strips)
  • 2 medium carrots (peeled and shredded)
  • 6 cups shredded kale (stems removed)
  • 1/3 cup salted cashews
  • 3 to 4 scallions (sliced)
  • 1/4 cup vegetable oil
  • 1-1/2 tablespoons mayonnaise
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons orange juice
  • 2 tablespoons cream or half-and-half
  • 1 teaspoon minced shallot
  • 2 teaspoons Thai chili sauce/orange zest mixture

Instruction

  • Preheat the oven to 500°F, line a shallow baking pan with foil and coat with nonstick spray.
  • Season both sides of the salmon with salt and pepper and arrange on the prepared pan.
  • Combine the Thai chili sauce and orange zest in a small bowl. Transfer 2 teaspoons to a separate prep bowl for use in the dressing, then spread the remainder of the mixture evenly over each piece of salmon.
  • Roast the salmon for 6 to 8 minutes (depending on thickness), remove from the oven and set aside.
  • While the salmon roasts, prepare the dressing by whisking the vegetable oil, mayonnaise, lemon juice, orange juice and cream together in the bottom of a large salad bowl until smooth and creamy.
  • Add the shallot and reserved Thai chili mixture and whisk to combine.
  • Add the apple, orange segments, red bell pepper and carrots. Toss with the dressing and season to taste with salt and freshly ground black pepper.
  • Add the kale, toss to coat with dressing, taste again and adjust the seasoning as needed.
  • Add the cashews and scallions, give the salad a final toss and divide between 4 serving plates.
  • Top each salad with a portion of salmon and serve immediately.