Prepare the candied pecans:

Preheat the oven to 250 deg F.

In a large bowl, whisk the egg white and water until the mixture is frothy. Add the pecans and stir to coat. Add the sugar, salt, cinnamon and vanilla and stir again to completely coat pecans in the mixture. Transfer pecans to a lightly greased baking sheet and spread out evenly. Bake at 250 deg F for 45 minutes to 1 hour, making sure to stir at least every 15 minutes to prevent sticking and even baking. When done, set out to cool completely before using in salad. You will use approximately 3/4 of a cup in this recipe. Reserve remaining pecans in an airtight container for another use. Use up reserved pecans within 2 days.

Prepare the Raspberry Vinaigrette:

In a small bowl, whisk together the vinegar and lemon juice. Slowly add the oil in a steady stream, whisking until emulsified. Season with salt and pepper to taste.

Prepare the salad:

Season the salmon with salt and pepper. In a large skillet over medium heat, warm the oil until a few water droplets sizzle in the pan. Sear the salmon, skin side up, until the meat is well browned and easily releases from the pan, 4 to 6 minutes. Turn and cook until the fish is medium rare, about 5 more minutes, or until desired doneness.

While the salmon is cooking, toss the Spring lettuce mix with the cranberries, scallions, feta cheese, and 3/4 cup pecans in a large salad bowl. Reserve the remaining pecans for another use. Add the raspberry vinaigrette to taste, reserving some to drizzle on top of fish, and gently toss. Season with salt and pepper to taste. Divide the salad among individual plates.

Place the salmon fillets on top of the salad mixture. Drizzle the salmon with the reserved vinaigrette. Serve immediately.