Process until smooth and place in the refrigerator.

Preheat the oven to 400°F. Place a large skillet in the oven.

Place a medium sauce pan over high heat with 4 quarts water.

Place a large skillet over medium-high heat.

Spray lightly with oil and add the sliced mushrooms.

Cook, tossing frequently, until they are golden brown (they will be slightly dry).

Place in the refrigerator to chill.

While the mushrooms are cooking rinse the salmon and pat dry.

Spray the skillet with more oil and place the salmon in the pan.

Cook the salmon over medium-high heat for about 6 minutes depending on thickness.

Turn and cook for another 5 to 7 minutes.

Remove and place on a plate and then put in the refrigerator to chill.

While the salmon is cooking, and when the water comes to a boil, reduce the heat to a simmer, add the snow peas, and cook them for no more than 2 minutes.

Remove the snow peas from the water using tongs, then immediately rinse under cold water or plunge into ice water. Chill in the refrigerator.

Add the noodles to the boiling water and cook for about 10 to 15 minutes.

When the noodles are just done, drain and immediately rinse under cold water.

Shake the noodles dry and add to the chilled dressing. Toss well until the noodles are coated to help prevent the noodles from sticking together (this will not work perfectly).

Add the mushrooms, snow peas, cilantro, and bok choy to the salad and toss well.

Flake the salmon into large pieces and add to the salad.

Toss well and chill for at least an hour.