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Lightly season the salmon fillets with salt.
Place a deep skillet over medium heat. Add the orange juice, vegetable broth, lime juice and zest, peppercorns, and herbs. Cover and let the poaching liquid simmer for at least 5 minutes.
Place the salmon skin side down in the poaching liquid, cover, and let it simmer for about 12 minutes. It could take a little longer to cook through depending on the thickness of your fish fillet.
Remove the salmon to plates for serving, or let it cool slightly and gently break it up for use in wraps, lettuce wraps, or over greens.
Add the apricot spread, rice vinegar, ginger, and pepper to a small saucepan, and place it over medium heat. Whisk and heat for about 2 to 3 minutes, or until the ingredients are melted and well incorporated.
Pour the sauce into a bowl for dipping, on salmon wraps, or drizzle it over the fish. This makes about ¾ cup sauce, so you might have leftover sauce.