1 large Granny Smith apple, peeled, cored and cut into 1/2-inch cubes
1 orange, peeled, sliced and separated into segments
1/2 medium red bell pepper, seeded and cut into thin strips
2 medium carrots, peeled and shredded
6 cups shredded kale (stems removed)
1/3 cup salted cashews
3 to 4 scallions, sliced
For the dressing:
1/4 cup vegetable oil
1–1/2 tablespoons mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons orange juice
2 tablespoons cream or half-and-half
1 teaspoon minced shallot
2 teaspoons Thai chili sauce/orange zest mixture
Preheat the oven to 500°F, line a shallow baking pan with foil and coat with nonstick spray.
Season both sides of the salmon with salt and pepper and arrange on the prepared pan.
Combine the Thai chili sauce and orange zest in a small bowl. Transfer 2 teaspoons to a separate prep bowl for use in the dressing, then spread the remainder of the mixture evenly over each piece of salmon.
Roast the salmon for 6 to 8 minutes (depending on thickness), remove from the oven and set aside.
While the salmon roasts, prepare the dressing by whisking the vegetable oil, mayonnaise, lemon juice, orange juice and cream together in the bottom of a large salad bowl until smooth and creamy.
Add the shallot and reserved Thai chili mixture and whisk to combine.
Add the apple, orange segments, red bell pepper and carrots. Toss with the dressing and season to taste with salt and freshly ground black pepper.
Add the kale, toss to coat with dressing, taste again and adjust the seasoning as needed.
Add the cashews and scallions, give the salad a final toss and divide between 4 serving plates.
Top each salad with a portion of salmon and serve immediately.