Salmon Crouton Orange Fennel Spring Salad
Crispy, crunchy bites of Salmon Croutons make this salad really high in protein! Juicy orange, avocado and fennel make for great salad additions in Spring and late Winter.
This dressing is surprisingly delicious - with a base of orange juice, GOOOD olive oil, a splash of apple cider vinegar and Curry Leaf with its earthy, zesty notes! I made a small batch and then doubled it because it was so good. Follow this recipe as is and you will have a showstopper, Spring salad! The Curd Chili Fleur de Sel is the perfect addition to this low-sodium salad. It brings just the right amount of crunchy salinity and tang.
✦ Ingredients
- Curd Chili Fleur de Sel
- 2 oranges
- 1 bag of salad of your choice (I used a Costco bag with Chicory, Romain and shredded cabbage & carrot)
- 1 filet Salmon (wild caught preferably)
- Curry Leaf
- Apple Cider Vinegar
- Olive oil
- 1 Avocado
- 1 Fennel bulb
- 1 egg
✦ Instructions
- Chop fennel into 1 inch pieces and roast in air fryer for 5-7 mins.
- Coat Salmon chunks in an egg wash and then seasoned panko crumb mix of (1-2 tsp salt, 1 tbsp Curry Leaf PODI, 2 tbsp Panko)
- Air fry at 350 F for 10-12 mins, until golden brown and crispy!
- Make your dressing (1/4 cup orange juice, 2 tbsp olive oil, 1/2 tbsp apple cider vinegar, 1/2 tbsp Curry Leaf PODI)
- Chop 1 avocado and 1 orange into small chunks
- Mix everything together in a salad bowl, along with generous sprinklings of Curd Chili Fleur de Sel and serve!
You can replace the salmon with tofu, tempeh, shrimp, or scrambled bits of eggs even.
