Combine the soy sauce, orange juice, honey, olive oil, sesame oil, and ginger powder in a bowl. Pour it over the salmon and allow it to marinate for at least 20 minutes (preferably an hour).
Heat olive oil in a skillet over medium heat. Add the salmon skin side up and cook for a few minutes (be sure to reserve the leftover marinade to turn into a glaze in the next step). Then flip and cook for another 3 minutes or so or until the salmon is cooked through (cooking time can vary depending on the thickness of the salmon). Remove salmon from skillet and set aside.
To turn the leftover marinade into a glaze, add it to a saucepan and bring it a boil for a couple of minutes (its important to let it boil for awhile to kill off any bacteria). In a small cup, add cornstarch to 1/4 cup water and stir to create a slurry. Add it to the saucepan and whisk together, bringing it to a boil again. Remove glaze. Brush on top of salmon. Sprinkle salmon with sesame seeds and green onions.
To make the dressing, combine all of the ingredients in a jar and shake to combine.
Add the lettuce and remaining salad ingredients to bowls. Add as much dressing as desired to each salad, then top each with the salmon. Serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.