In a small bowl, whisk together marinade ingredients: honey, gluten-free soy sauce, garlic, and pepper. To a resealable gallon-size ziploc bag, add salmon fillets and marinade. Seal and store in refrigerator while you make the dressing.

Place all vinaigrette ingredients in blender (olive oil, apple cider vinegar, sea salt, frozen huckleberries, water, honey), cover, and blend for about 30 seconds. (Note: on my Blendtec, there is a "dressings" button, so that's what I used.) Pour into a small pitcher or jar for serving.

Divide spring lettuce mix, spinach, and mandarin oranges among 4 plates.

In a large skillet, heat the 2 tablespoons olive oil over medium heat. Remove salmon fillets from refrigerator. Add salmon fillets, skin side down. Discard freezer bag with remaining marinade. Cook 3-4 minutes or until skin side is dark but not burnt. Flip salmon fillets over. While other side is cooking, you can gently use a fork or knife to help peel the skin off cooked side and discard. Cook for 3-4 minutes. Test for doneness (salmon should flake apart when done).

Divide cooked salmon among plates of salad. Pour on desired amount of huckleberry vinaigrette and serve!