Orange Salmon Salad with Ginger Hot Honey Vinaigrette

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  Almonds(120g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Salmon(454g)
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  fine sea salt and freshly-ground black pepper
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  Lettuce, Romaine(284g)
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  Avocado
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  Orange
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  Cucumber
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  Yellow Onion
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  Sesame seeds
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(120g)
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  Ginger, Fresh Root(30g)
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  Red pepper flakes(3g)
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  Honey(60g)
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  Vinegar, Apple Cider(30g)
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  Orange Zest

Instructions

1. 1Heat olive oil in a small saucepan over medium-high heat. Add the garlic, fresh ginger, and red pepper flakes, stirring constantly. Cook 1–2 minutes until fragrant. Reduce heat to low, then whisk in the honey, apple cider vinegar, orange zest, salt, and black pepper. Continue cooking 2–3 minutes until the mixture lightly foams, then remove from heat. Taste and adjust seasoning with salt, pepper, or red pepper flakes as needed. Set the vinaigrette aside.
2. 2Heat the large nonstick sauté pan over medium-high heat. Add the raw almonds and toast, tossing occasionally, 3–5 minutes until lightly golden and fragrant. Transfer to a bowl and set aside.
3. 3Season the salmon generously with salt and pepper on both sides. Return the sauté pan to medium-high heat, add olive oil, then place the salmon flesh-side down. Cook undisturbed 3–4 minutes until the flesh is golden brown. Flip and cook the other side 2–4 minutes until the internal temperature reaches 145°F and the salmon flakes easily with a fork. Transfer to a plate, flake into bite-sized pieces, and set aside.
4. 4Dice the onion and cucumber. Segment the orange into bite-sized pieces. Slice the avocado into bite-sized pieces.
5. 5Combine the romaine lettuce, avocado, orange, cucumber, onion, flaked salmon, and half of the toasted almonds in a large bowl. Drizzle the warm ginger hot honey vinaigrette over the salad and toss gently to combine.
6. 6Divide the salad evenly into 3 airtight containers while still warm. Top each with remaining toasted almonds and sesame seeds.
7. 7Refrigerate until ready to serve, or serve immediately while the vinaigrette is still warm.