Dice salmon into 1- x 1-inch pieces and pat dry. Spoon 2 Tbsp of GLUTEN FREE BATTER MIX into a large bowl and toss salmon in it until each piece is coated. Whisk together the egg, the remainder of the GLUTEN FREE BATTER MIX and the carbonated water.
Heat the oil in large pot over medium-high heat until it reaches 350°F. Dredge each piece of salmon through the batter, shake the the excess batter off and place about 6 pieces in the hot oil. Cook, stirring occasionally so the pieces don’t stick together, until batter is crispy and salmon is cooked through, 3-5 minutes. With a slotted spoon, scoop out the pieces and place on a paper towel lined plate. Immediately sprinkle with CITRUS SWEET CHILI RUB. Repeat with the remainder of the salmon pieces.
Toss the kale with dressing and chives. Plate salad and top with salmon croutons and avocado slices. Season with freshly ground black pepper and serve with lemon wedges.
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