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In a small pot, add ¾ cup of quinoa, 1.5 cups of water, and a pinch of kosher salt. Bring to a boil, then stir and reduce the heat to low. Cover and cook for 15 minutes. Remove the lid, fluff, and let cool.
Prep the vegetables – cut the romaine, cucumbers, and Cara Cara oranges.
Cut the salmon into individual portions (about 5-6 ounce pieces) and season with kosher salt.
Heat a pan on medium-high heat. Add the tablespoon of neutral oil, then sear the salmon for about 3 minutes on each side (depending on the thickness of the salmon). Flip occasionally to prevent burning and reduce the heat as needed.
Make the dressing by combining all the ingredients in a glass jar or bowl. Whisk together and set aside.
Assemble the salad by creating a bed of romaine. Top with a few spoonfuls of the cooked quinoa, cucumbers, and oranges. Spoon a tablespoon or so of the dressing onto the salad, add a piece of the salmon, and serve immediately.