Adapted from Bon Apetit July 2000
4 cups thinly sliced Napa cabbage
4 cups (packed) thinly sliced fresh spinach
1 red bell pepper, julienned
1 carrot, julienned
1/4 cup rice vinegar
1/4 cup plus 1 Tbsp canola oil
1 Tbsp plus 1 tsp soy sauce
1 Tbsp sesame oil
6 6-ounce salmon fillets
1 tsp chopped peeled fresh ginger
1 garlic clove, chopped
1/2 cup fresh orange juice
3 Tbsp fresh lime juice
Place napa cabbage, spinach, red pepper and carrot in a large bowl and toss to combine. In a small bowl, whisk together 1/4 cup of canola oil, 1 Tbsp soy sauce and sesame oil. Set aside.
In a large skillet, heat 1 Tbsp canola oil over medium high heat. Season salmon with salt and pepper and place in hot pan. Cook on one side for about 4 minutes or until brown. Turn and continue cooking until fish is opaque in center (about 2 more minutes).
Remove salmon from pan and place on plate. Cover with foil to keep warm. Using the same skillet, sauté garlic and ginger for one minute over medium high heat. Add orange juice, lime juice and 1 tsp of soy sauce. Bring mixture to a boil and cook until glaze has reduced to 1/4 cup (about 3 mins).
Remove sauce from heat. Pour vinaigrette over vegetable mixture and toss to coat. Divide vegetables among plates. Set salmon atop vegetable pile and drizzle with glaze.