Preheat oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Throughly rinse produce and pat dry. Zest lime and halve. Thinly slice radish into thin rounds. Slice green onions thinly on the bias. Slice cucumbers into rounds. Zest and cut ends off orange. Rinse salmon and pat dry.

Season both sides of the salmon with a pinch of salt and pepper and brush the fillets with the hoisin sauce. Place on a baking sheet and bake for 10-12 minutes, or until salmon is firm yet flaky and has reached a minimum internal temperature of 145 degrees.

Cut flesh off orange. Holding the orange, carefully slice between white membranes to the center, releasing segments. Work over a bowl to catch juice and segments. Once you're left holding just the membrane, squeeze it to release juice into bowl. This technique is called supreming, and is used when you want to serve only the sweetest, best part of a citrus fruit. Set aside orange segments and juice separately.

Combine the orange juice, juice from lime half (to taste), rice wine vinegar, chopped ginger and sesame oil in a bowl. Season with a pinch of salt and pepper.

Place sliced radishes and cucumbers in a bowl and add citrus dressing to taste. Toss, season with salt and pepper, and set aside.

Compose a pile cucumber-radish salad on the plate. Top the salad with a orange supremes. Place a salmon fillet next to the salad and garnish with orange zest, lime zest, green onions, and sesame seeds.