Prepare dressing; cover and chill. Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of salmon. Cut salmon into 4-serving size portions. Sprinkle with pepper.

For a charcoal grill, place salmon fillets, skin sides up, on a greased grill rack directly over medium coals. Grill for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place salmon fillets, skin sides up, on greased grill rack over heat. Cover and grill as above.) Using a wide metal spatula, lift fillets away from the skin to a serving platter. (Scrape skin from grill rack and discard.)

In a large bowl, toss together greens, cucumber slices, asparagus, radishes, and green onion.

To serve, divide greens mixture among 4 serving plates. Arrange grilled salmon over greens mixture. Serve with dressing. If desired, garnish each serving with fresh dillweed or tarragon. Makes 4 servings (1-1/2 cups greens mixture plus 1 piece salmon per serving).

In a small mixing bowl, stir together 1 tablespoon powdered fruit pectin; 1 teaspoon snipped fresh dillweed or tarragon or 1/4 teaspoon dried dillweed or tarragon, crushed; and 1/8 teaspoon ground black pepper. Stir in 1/4 cup water, 2 teaspoons white wine vinegar, and 1 teaspoon honey Dijon-style mustard. Cover and store in the refrigerate for at least 30 minutes or for up to 3 days.

Place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add asparagus or beans to basket. Cover and reduce heat. Steam for 3 to 5 minutes for asparagus or 18 to 22 minutes for beans or until crisp-tender.

Preheat broiler. Place salmon, skin side up, on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through broiling.