ORANGE-DIJON Glaze: Combine ingredients in stainless steel saucepan. Bring to boil. Simmer on medium-low heat 35 to 40 min. or until mixture is a jam-like consistency. Cool completely. Puree until smooth. Refrigerate until ready to use.
GREY POUPON Vinaigrette: Mix all ingredients except oil until well blended. Gradually whisk in oil until mixture is well blended. Refrigerate until ready to use.
GRAIN Pilaf: Saute first 4 ingredients in 3/4 cup oil (or in 3 Tbsp. oil for trial recipe) on medium heat 5 min. Stir in rices and quinoa until coated with oil. Add broth; season with salt and black pepper. Bring to boil; cover. Simmer on medium-low heat 20 min.
STIR in lentils; cook 30 to 40 min. or until broth is absorbed. Fluff with fork. Stir in remaining oil and all other remaining ingredients. Keep warm until ready to serve.
GLAZED Salmon: Cut each fillet lengthwise in half. Stand pieces next to each other to form circle. Tie with kitchen string to hold shape while cooking.
SEAR fish in hot oil in skillet 2 min. on each side. Transfer to sheet pans. Bake in 350ºF-convection oven 3 to 4 min. or until fish flakes easily with fork.
BRUSH each fillet with 1 Tbsp. Orange-Dijon Glaze. Place under salamander 1 min. or until glaze is lightly browned. Remove and discard kitchen string.
HERB Salad: Reserve 3 qt. of the orange segments (or 3 cups of the segments for trial recipe) for garnish. Toss remaining ingredients with 1 cup GREY POUPON Vinaigrette (or 1/4 cup GREY POUPON Vinaigrette for trial recipe) just before serving.
FOR each serving: Spoon 3/4 cup Grain Pilaf into 4-inch ring mold; press lightly to hold shape. Unmold onto serving plate. Top with 1 piece Glazed Salmon and 1/4 cup Herb Salad. Garnish plate with about 4 reserved orange segments and 2 tsp. Orange-Dijon Glaze.