Preheat oven to 400 degrees. Mix together soy sauce, mirin and honey in a small bowl. Place salmon in a pie dish. Pour marinade on top and let sit 10-15 minutes. Bake 12-15 minutes, until just cooked through. Cooking time will depend on how thick the salmon is. Remove from oven and set aside.

Place walnuts and sugar in a small non-stick saucepan. Heat on medium heat until sugar melts. Reduce heat to medium low and toss walnuts in melted sugar until coated and toasted. Remove from heat to cool; chop and set side.

In a small bowl, whisk together wasabi, soy sauce, orange juice, rice vinegar and honey.

In a large bowl, toss together arugula, napa cabbage, and mango. Drizzle on dressing to coat lightly. Divide salad among 4 salad bowls. Break cooked salmon into pieces and place on top. Sprinkle candied walnuts and sesame seeds on top. Serve extra dressing on the side.