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Fresh Poached Salmon Salad with Raspberry-Orange Vinaigrette

4	fresh California King Salmon fillets© (six-oz.)
2 cups	white wine or vegetable broth
2 cups	clam juice or fish stock
1	lemon, quartered
2	mint sprigs
8 oz	mixed salad greens
2 cups	fresh pineapple cubes, well drained
1-1/3 cups	fresh raspberries
2	kiwis, peeled and sliced

In a medium skillet or fish poacher, bring to a boil the wine, clam juice, lemon and mint sprigs. Add the salmon, skin side up. Reduce the heat to a simmer and cook covered for 8 to 10 minutes until cooked through. Remove salmon from poaching liquid. Cool to room temperature and remove skin. Arrange salad greens on each of four large dinner plates. Arrange salmon, pineapple, raspberries, and kiwi on the greens. Drizzle with Raspberry-Orange Vinaigrette and sprinkle with chopped cilantro.

Raspberry-Orange Vinaigrette

1/2 cup	raspberry vinegar
1/4 cup	orange juice
3 tbsp	olive oil
3 tbsp	shallots, minced
3 tbsp	fresh mint leaves, chopped
1 tbsp	honey
1/2 tsp	salt
1/8 tsp	white pepper

In a small bowl, whisk together the raspberry vinegar, orange juice, olive oil, shallots, mint leaves, honey, salt, and white pepper.

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