2 lbs. N.Z. King Salmon portions (center cut, skinless, 5 oz. ea.)
½ cup olive oil
Salt & pepper

2 cups fresh squeezed orange juice (4 oranges plus zest from 2 oranges)
2 teaspoons fresh ginger juice
4 tablespoons rice vinegar
2 tablespoons white wine vinegar
1 cup canola oil

24 oz. organic mixed greens
8 oz. grapes tomatoes
2 whole oranges, peeled and sectioned
1½ cups cashew nuts, salted and toasted

To make vinaigrette, combine all ingredients and whisk until emulsified. Toss the vinaigrette with mixed greens and grape tomatoes. Add the orange sections and mix in. Top with toasted cashew nuts.

To prepare the fish, preheat oven to 375 F. In a large skillet with high heat, add olive oil. Season the salmon with salt and pepper. Pan sear the salmon skin side up for about 1 minute and then sear the other side for 1 minute. Set salmon aside on a baking sheet pan and leave in the oven for about 10 minutes until medium done. DO NOT OVER COOK!

Serve the salmon on top of the salad.