Preheat the grill to 425℉.
Grill the pre-soaked, pre-seasoned salmon for 18-20 minutes or until the internal temperature reaches 158℉. Once the salmon has finished cooking, remove from heat and allow to rest. Once cooled, slice the salmon into 3-4 large pieces.
Place the greens on a large platter. Add the tomatoes, onions, orange pieces, and the salmon. Drizzle with the Chipotle Orange Vinaigrette and top with the crumbled goat cheese.
In a blender combine the chipotle in adobo, orange juice, white wine vinegar, olive oil, garlic, honey, and ginger. Process on high speed until the mixture liquifies. (If this is too spicy add water to dilute.)