Preparation

• 1 Dressing2 Combine dressing ingredients in a small bowl; whisk together. Set aside. (Can be prepared a day or two ahead; kept tightly covered and refrigerated until needed.)3 Salad4 Bring 4 cups of lightly salted water to a boil and cook the noodles for 3 to 4 minutes or until just tender.5 Do not over cook. Cool the noodles under cold running water. Toss the noodles with some of the vegetable oil and refrigerate, covered tightly, until needed.6 Season the salmon with salt and pepper. Heat the remaining oil in a large sautépan over medium-high heat.7 Sauté salmon fillets for 2 to 3 minutes on each side (or to desired doneness). Keep warm.8 To Assemble9 Arrange a base of the greens on each of 8 salad plates.10 In a mixing bowl toss the noodles, cucumbers, green onions, daikon and orange segments with half the dressing. Place a mound of the dressed noodle mixture in the center of the greens. Top each salad with a warm salmon fillet and drizzle the remaining dressing over fish and around the salads
• Source: Chef Roy Harland and California Raisin Marketing Board