Instructions: Thaw salmon, if frozen. Cut salmon fillet lengthwise into 6 even strips.

Lightly season with salt and pepper. Starting with the thick end of each strip, roll into pinwheels. Secure each pinwheel with a wooden toothpick or wooden skewer.

In a large skillet combine white wine or water, the 1/4 teaspoon salt, 1/4 teaspoon pepper, and bay leaf; bring to boiling. Add salmon. Return to boiling; reduce heat. Cover and simmer for 6 to 8 minutes or until fish just flakes easily when tested with a fork; turn once. Using a slotted spoon, remove salmon from cooking liquid. Discard cooking liquid. Cover and chill salmon in refrigerator at least 2 hours (or for up to 24 hours).

To serve, arrange salad greens, orange sections, cucumber slices and almonds on salad plates or in salad bowls. Top each salad with a salmon pinwheel. Spoon Fresh Orange Dressing over salads.

Makes 6 servings.

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