In a large mixing bowl, combine 3 cups Ka‘ū Orange sauce, soy sauce, brown sugar, 2 tsp. orange zest and 1½ tsp. Kosher salt to make the Ka‘ū orange teriyaki sauce. Let it sit for at least 30 minutes before using. Yield is 7 cups. Place the salmon fillets into a zip top bag with 6 tbsp. of Ka‘ū Orange teriyaki sauce. Seal the bag and refrigerate for one day to marinate. Refrigerate remaining sauce; keeps for 2 months.
In a small mixing bowl, combine ½ cup Ka‘ū Orange sauce, juice from 1 orange segment, water, 1 tsp. orange zest, 4 tbsp. vegetable oil, sesame oil, mayonnaise, rice vinegar and ⅛ tsp. salt to make the vinaigrette; whisk until smooth and creamy and refrigerate until the next day.
Remove the salmon from the marinade and set aside. Heat 1 tbsp. vegetable oil in a non-stick pan over medium heat and sear salmon for 1 minute on each side. Remove salmon from the pan and glaze with 2 tbsp. Ka‘ū Orange teriyaki sauce.
In a mixing bowl or on a platter, combine the salad greens, cucumber, tomatoes and orange segments and top with a seared salmon fillet. Serve with Ka‘ū Orange vinaigrette. Enjoy this light and refreshing meal with a cold peach iced tea.