I like the rich, oily flavor of salmon, which contrasts with the fresh flavor and delicate texture of the salad. Cut the salmon filets into a rectangle or square shape for presentation. Other oily fish choices for this recipe would be mackerel or fresh sardines. For these recipes, I prefer Japanese made citrus flavored soy sauce which is less salty than other Asian blends of soy.

To make the salad, combine the soy sauce, sake and bonito in a small saucepan over medium heat. Bring the mixture to a boil and strain through a fine mesh sieve into a bowl. Add the sesame oil, lemon zest and orange juice to the strained mixture and stir to combine. Place the honeydew, radish, mint and seaweed in a large bowl. Add ¼ cup of the dressing and toss the salad.

Heat oven broiler. Place salmon; flesh side down, on a non-stick rack placed over a cookie sheet. Brush the salmon skin with the soy sauce. Place the salmon 4-5" under the broiler and cook until the skin is very crisp and the salmon is medium-rare, about 5 minutes.

Place a portion of the salad in a small serving bowl. Place one salmon filet on top of the salad. Spoon a little bit of the dressing on top of the salmon.