1 Rinse lettuces and spin dry the leaves. Tear leaves into bite-sized pieces if necessary.
2 Rinse cherry tomatoes and cut into quarters. Trim radishes, rinse and cut into thin slices.
3 Rinse salmon fillets and pat dry with paper towels. Season salmon fillets with salt and pepper.
4 Heat grill pan and coat with a small amount of oil. Fry the salmon fillets in the pan, skin-side down, for 5-6 minutes over medium heat.
5 Meanwhile, whisk together 2 tablespoons water, vinegar, mustard, honey and oil in a large bowl. Season with salt and pepper.
6 Turn the salmon fillets and cook for an additional 1-2 minutes.
7 Mix tomatoes, radishes and lettuce leaves with the dressing and serve with the salmon fillets.