Couldn't be easier.
For each serving, place 3-4 ounces cooked salmon* (warm or cold) into a small bowl, and add about a tbsp of soy sauce to it. Gently toss to coat, and let stand while you prepare the rest of the salad.
On a bed of greens (you can do just the rocket/arugula or add other greens as well -- I like watercress with the rocket), drizzle about 1 tbsp of olive oil, then season with salt and pepper to taste.
Slice the radishes, and halve the red grapes; place these on the greens. Add the salmon (and any soy sauce remaining in the bowl, drizzle with 1/2 a tbsp of lemon juice, toss lightly, and serve.
* There are several options with the salmon, including the lightly smoked, those encrusted with peppercorns (shown below), or just plain steamed salmon -- any are delicious, depending on preference and what you have on hand.
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