1 tbsp. cornstarch
1 c. orange juice
2/3 c. raisins
2 tbsp. green onion, minced
2 tsp. Dijon mustard
1 tsp. ginger, grated fresh
1/2 tsp. dill weed
1/4 tsp. salt
4 salmon steaks
8 c. salad greens
1/2 c. shredded carrot

Blend cornstarch with orange juice in 2 cup glass measure. Microwave on high (100%) 2 to 3 minutes, stirring every minute until thickened. Stir in raisins, minced green onion, mustard, grated fresh ginger, dill weed and salt; mix well. Set aside.

Place salmon in a 2 quart rectangular baking dish; cover with plastic wrap, venting one corner. Microwave on high (100%) 4 to 5 minutes, rotating dish halfway through. Toss greens with carrots and place on serving plates. Top with fish and drizzle with dressing. Serves 4.