Orange Salmon Salad with Ginger Hot Honey Vinaigrette

Bahan-bahan (3 porsi)

• 1/2 cup sliced or slivered almonds
• 1 tablespoon olive oil
• 1 pound salmon filets
• fine sea salt and freshly-ground black pepper
• 10 ounces Romaine hearts, chopped
• 1 large avocado, thinly sliced
• 1 large navel orange, zested (for the vinaigrette), peeled and thinly sliced
• half of an English cucumber, thinly sliced
• half of a small red onion, thinly sliced
• toasted sesame seeds
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 2 tablespoons grated fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 3 to 4 tablespoons honey
• 2 tablespoons apple cider vinegar
• orange zest (from the orange used in the salad above)