Salad: 1 1/2 lbs sockeye salmon fillets (1/2" thick) Kosher salt 3 large oranges 1-2 c vegetable oil 1 large egg, whisked and mixed with 1T water 12 wonton wrappers 2 T sesame seeds 3 qts napa cabbage, sliced (from 1 med head) 1/2 lb snow peas, trimmed and blanched 8 green onions, trimmed and thinly sliced 1/4 c coarsly chopped cilantro, plus leaves for garnish Lemongrass Chile Dressing 2 large avacado's, cut lengthwise into 1/2" thick slices Lemongrass Chile Dressing: 3 T lime juice 2 T packed light brown sugar 1 1/4 t salt 1 1/4 t sambal badjak (Idnonesian red chili paste) or Sriracha (Asian red chili sauce) 2 T minced lemongrass (from tender inner core of stalk) 1 T finely chopped ginger 6 T canola oil

Salad:
Cook salmon in large pot of simmering salted water, covered, until just opaque, about 5 min. Lift out and let cool.

Peel oranges and remove segments (no membranes).

Pour oil in skillet and heat for frying. Brush wontons on both sides with egg mixture ands sprikle generously with sesame seeds. Fry in small batches until golden and puffy. Drain on paper towels and sprinkle with salt to taste.

Toss cabbage, snow peas, oranges, green onions, and cilantro in a large bowl with 2/3 of dressing. Remove skin from salmon and scrape off gray layer underneath. Break into 2" chunks and arrange, along with avacado slices, on greens. Drizzle both with remaining dressing. Scatter cilantro leaves on top and serve with wonton chips.

Dressing:
Whisk all ingredients together.