Savory and Sweet Mandarin Salmon Salad

Ingredients

• 4 sockeye salmon fillets (16 ounces total), with or without skin
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1/2 teaspoon smoked paprika
• 4-6 cups arugula
• 2 mandarin oranges, peeled and segmented
• 1 English cucumber, sliced into half-moons or small rounds
• 1 red bell pepper, cored and diced
• 8 radishes, sliced into half-moons or small rounds
• 1/2 red onion, thinly sliced or julienned
• 1/2 cup toasted cashews, whole or chopped
• Fresh parsley, finely chopped (optional, for garnish)
• 1/3 cup avocado oil (or substitute extra-virgin olive oil)
• 1/4 cup freshly squeezed mandarin orange juice (from 1-2 mandarin oranges)
• 2 teaspoons mandarin orange zest
• 2 tablespoons white wine vinegar (or substitute apple cider vinegar)
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 2 teaspoons pure honey
• 2 teaspoons liquid aminos (or substitute soy sauce)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly cracked black pepper
• 1 tablespoon fresh parsley, finely chopped