Cube the salmon into 1 inch cubes. Add the crushed garlic, soy sauce, honey, and 1/2 tsp. sesame oil to a bowl and whisk to combine. Add the salmon cubes and marinate for 10-20 minutes. Remove the cubes from the marinade and thread through short wooden skewers. 4-5 cubes per skewer.

Over medium heat, add the remaining 2 tsp sesame oil to a wide bottomed pan. You will need to sear the salmon in batches. Add skewers(my pan fits 5 at a time), and sear on each side until golden and JUST cooked through. Once you see the salmon start to caramelise a bit, you know it's ready to flip. Remove skewers from the heat and set aside. These can be made in advance- place in an airtight container in the fridge. Reheat before serving.

Place all dressing ingredients in a glass jar with a good sealed lid, and shake vigorously till well combined.

In a large wide shallow bowl, add the baby lettuce or chopped romaine lettuce. Finely slice the purple onion and sprinkle over. Add the mandarin oranges(usually sold in cans) or cut fresh mandarin oranges or cuties(instructions for that below)

HOW TO PREP ORANGES: Cut off the top and bottom of the orange and place it down on the flat cut end. Cut around the orange, removing the peel and pith(white bits). Slice along the inside of the segment walls(the thick bits holding the wedges together), removing a slice of just the flesh.

Wash strawberries and cut off the ends. Quarter strawberries and add to the salad. Toss gently to combine. Right before serving, pour over desired amount of dressing, and toss again. Lay the salmon skewers gently around the bowl, with the pointed ends of the skewer touching in the centre. Enjoy!