Defrost the Faroe Island Salmon portions over night, under refrigeration in a drip pan. Gently pat the portions dry with paper towel. Season to taste with salt and pepper. Meanwhile, preheat a large non stick pan over a medium-high flame on the stovetop. Add 2 tbsp. of high quality oil to the pan and allow to preheat just until the oil begins to glisten and lightly smoke. Carefully add the salmon portions to the pan and sear for approximately three minutes before carefully transferring the pan to a preheated 400 degree oven. Cook the salmon for an additional 10-12 minutes until an internal temperature of 165 is achieved.
To make the vinaigrette add the vinegar, Dijon, honey and garlic to a food processor. Turn on high speed and mix for 30 seconds to incorporate. With the machine running slowly drizzle in the reserved olive oil to make an emulsified vinaigrette. Set aside.
While the salmon cooks gather the other components of the salad. Toss both lettuces with the cucumber, apples, cranberries, seeds, nuts and cheese in a large bowl. Add the desired amount of reserved vinaigrette and toss well.
Plate each salad individually. Top with fully cooked salmon portion and serve.
Make this meal a bit more robust with a potato dish or steamed vegetables. You can also make it a bit more unique with a ginger soy sauce accompaniment.