Curry Salmon Salad with Spinach and Apple

A hearty and healthy fall dish that only takes 20 minutes to prepare.  {gluten-free, paleo friendly}

INGREDIENTS

Salmon

• 2 pieces salmon
• 1/2 teaspoon curry powder 
• 1/8 teaspoon fine sea salt

Dressing

• 2 tablespoons olive oil
• 2 tablespoons cider vinegar
• 2 tablespoons applesauce
• 1 tablespoon toasted sesame seeds
• 1 tablespoon minced shallot or red onion
• 1/2 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt

Salad

• 6 cups baby spinach, rinsed and dried
• 1 big fuji apple or other sweet apple you prefer, sliced (*footnote 1)
• 1/4 cup dried cranberries
• 1/3 cup toasted cashew

INSTRUCTIONS

1. Preheat oven to 150 degrees C (300 F).
2. Pat dry salmon with paper towel and place into a baking dish, skin side down. Brush the top with a thin layer of oil (*footnote 2), sprinkle with curry powder and sea salt. Bake for 15 to 25 minutes, until cooked to desired doneness. Using a fork to gently break the salmon into flakes.
3. Combine all the ingredients for the salad dressing in a small bowl. Whisk to mix well.
4. Right before serving, add spinach, cranberry, and salmon in a large bowl. Add half of the dressing. Gently toss to mix well. Taste the salad and add more dressing if needed. Add toasted cashews.
5. Serve immediately with the rest of dressing on the side.

NOTES

(1) I like to leave the apple skin on for its fiber and color. You can peel the skin if you don’t like its texture.

(2) Leave the skin on and you don’t need to brush oil on the skin side. Once the salmon is cooked, you can easily pull the meat from skin by using a fork and leave the skin attached to the baking dish.

http://omnivorescookbook.com/curry-salmon-salad/