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Parve
Easy
6-8 Servings
Allergens 
1 Hour, 30 Minutes
Diets
These salmon croutons are light, a little different, and bursting with flavor. They exude confidence and elegance in their simplicity and automatically add to the festivities on account of being cute and bite-size. Plus, with the many heavy meals we are sure to experience over Yom Tov, it’s nice to have something fresh and herby to start us off.
4 skinless salmon fillets, cutinto 1-inch (2 and 1/2-centimeter) cubes
2 tablespoons dark brown or whitesugar
1/2–1 teaspoon cayenne pepperor homemade chili powder(depending on how hot youlike your food)
1 teaspoon granulated garlic,optional
1 teaspoon Gefen Parsley, optional
1 teaspoon salt
1 tablespoon Gefen Olive Oil
1 cup + 1 heaping tablespoon freshcilantro leaves
2 cubes Gefen Frozen Ginger(see note)
1/2 cup light mayonnaise
1 tablespoon Tuscanini Lemon Juice
1 tablespoon + 1 teaspoon Gefen Honey
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon coarse black pepper
1 bunch baby kale, chopped
1/2 kohlrabi, cut into thinmatchsticks
1 bunch scallions, sliced
1 small avocado, cubed
1 tomato, seeds removed,chopped
1 tablespoon toasted sliveredalmonds
1 and 1/2 tablespoons toasted pumpkinseeds
Preheat oven to high broil.
Mix seasonings for the salmon in a bowl and set aside.
Rub olive oil all over the salmon cubes. Sprinkle the seasonings on the salmon, making sure all sides, including the bottom, get a sufficient coating of spices. Allow to rest for half an hour, if time allows.
Place the salmon cubes in the oven and broil for eight minutes. Remove from oven, flip over, and return the pan to the oven for another five to six minutes, or until the salmon cubes have a nice char.
Place all dressing ingredients in a container and use an immersion blender or food processor to completely incorporate.
To assemble: Place kale, kohlrabi, scallions, avocado, tomato, nuts, and seeds in a bowl. Pour on desired amount of dressing and mix.
You can mix in the salmon croutons at this point. Alternatively, arrange the salad on a large platter or on individual plates. Top with salmon croutons. Drizzle with additional dressing.If you don’t like the taste of ginger, substitute one cube of frozen garlic for the ginger in the dressing for a more herb-centric flavor profile.
Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.
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