Singapore Salmon Salad

• 2 cups orange juice
• 1 teaspoon minced ginger root
• 1 teaspoon minced lemon grass
• 1/2 teaspoon salt
• 1 pound skinned boned salmon fillet
• 1 green onion, minced
• 1 teaspoon chili garlic sauce
• 1 tablespoon sesame oil
• 1 teaspoon honey
• 1/2 teaspoon orange zest
• 2 tablespoon snipped mint
• 1 10-ounces bag angel hair coleslaw
• 1 cup chopped watercress
• 1 large navel orange, peeled, sectioned and chopped
• 1/2 cup small dice peeled cucumber
• 1/2 cup sliced red radishes
• Garnish: chopped roasted peanuts and mint sprigs

1. In a large skillet bring the orange juice, ginger root, lemon grass and salt to a boil. Set the salmon fillet in the skillet and simmer covered over medium low heat 8 to 10 minutes or till the salmon tests done, turning once. Transfer the salmon to a plate and keep warm.
2. Boil the liquid over high heat till reduced to 1/2 cup, about 5 minutes. Remove from the heat and strain into a bowl; add the onion and next 5 ingredients till well combined. Place the rest of the ingredients in a large bowl. Break the salmon into bite size pieces and add to the bowl; toss the dressing with the salad to evenly coat.
3. Arrange on a platter and garnish with the peanuts and mint.

orange juice, ginger root, lemon grass, salt, salmon fillet, green onion, garlic sauce, sesame oil, honey, orange zest, mint, hair coleslaw, watercress, orange, cucumber, red radishes, peanuts

Taken from www.epicurious.com/recipes/member/views/singapore-salmon-salad-1265787 (may not work)