Preheat oven to 350°F (175°C).

Combine ground nuts and spices in a shallow bowl. Brush salmon cubes with mayonnaise and coat in ground nuts until fully covered.

Bake, uncovered, for 12–15 minutes. Remove from oven and cover loosely with foil.

In a small mixing bowl, combine horseradish sauce ingredients and stir until well blended.

In a large frying pan, heat oil and add spiralized vegetables, stirring gently until softened, about four to five minutes.

Divide vegetables evenly between five salad plates.

Place three cubes of salmon on top of the vegetables on each plate and either drizzle with horseradish sauce or serve sauce alongside in mini cups.