Sprinkle the salmon filets with salt and pepper.
Heat a nonstick pan over high heat. Add the oil to the pan and then add the fish. Cook the salmon about 2-3 minutes. Then flip the salmon and cook another minute on the skin side. Remove the salmon and place on a plate and set aside.
On a large platter arrange the salad ingredients.
In a blender combine the vinaigrette ingredients and puree on high until smooth. Season to taste with kosher salt.
Top the salad with the salmon and drizzle everything with the ginger vinaigrette.