Preheat oven to 350°F

In a 9 x 13 pan, combine the maple syrup, soy sauce, lime juice, and oil. Add the salmon slices and turn to coat all sides.

Heat a large pan over medium high heat until hot. Place the filets in the pan and cook for 2-3 minutes and then turn over for another 2-3 minutes, or until nicely browned.

Place into an oven-proof pan and bake for 10 minutes, or until done to your taste.

Place the avocado flesh into the bowl of a food processor fitted with a metal blade. Add the lemon juice, water, cumin, and garlic powder and process, scraping down the bowl a few times, until you have a light cream. Add a little water if it is too thick. Add the salt and white pepper.

If not using right away, cover tightly with plastic and place in the refrigerator. Rinse out the food processor bowl.

Place the fresh ginger and cilantro leaves into the processor bowl and process until finely chopped. Add the vinegar, honey, and orange juice and process again.

While the machine is running, add the oil and mix until combined. Add the salt and black pepper to taste.

Refrigerate for at least one hour.

Combine the salad greens, scallion and radish, and add the dressing, a little at a time. Mix well, adding more dressing until the leaves are just coated. Divide the greens among the plates.

Add the mango slices on top of the greens. Add the salmon slices to the plate and a dollop of avocado cream. Drizzle a little dressing on the mango and salmon and serve.