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Parve
Easy
6 Servings
Allergens 
1 Hour
Diets
This salad works great as an individually plated appetizer. Just place a serving of salad on each plate, drizzle on some dressing, and top with four to five cubes of salmon. For a nicer presentation, you can bake the salmon cubes on skewers and place them right on top of the salad.
2 pieces salmon fillet
1/4 cup Gefen Mayonnaise
1 and 1/2 teaspoons white horseradish sauce, such as Manischewitz
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/2 cup ground pecans
1/2 cup Manischewitz Matzo Meal
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup Gefen Mayonnaise
1 tablespoon white horseradish sauce, such as Manischewitz
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
5 ounces baby spinach or arugula
1 cup shredded red cabbage
1 pint cherry or grape tomatoes
For the salmon, preheat oven to 400 degrees Fahrenheit. Combine mayonnaise, horseradish sauce, garlic powder, and salt in a bowl. In a second bowl combine the ground pecans, matzo meal, salt, garlic powder, and paprika.
Cut each fillet of salmon lengthwise to form two strips. Cut each strip into five to six one-inch cubes. Coat in the mayo mixture and then press into the crumb mixture, covering all sides of each cube.
Place each piece onto a foil-lined, greased cookie sheet. Spray the tops with cooking spray and bake in preheated oven for 20 minutes.
For the dressing, place all dressing ingredients in a small bowl and whisk to combine.
To assemble salad, toss together spinach, red cabbage, and tomatoes. Pour the dressing into a ziptop bag, and cut a small hole in the corner; drizzle over salad. Top with salmon cubes.
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