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.