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In a large bowl, toss together salad greens, salmon, 1 1/3 cups strawberries and basil. Divide greens mixture among two serving plates. Set aside.
For vinaigrette, in a blender or food processor combine the remaining 2/3 cup strawberries, vinegar, honey, ginger and cayenne. Cover and blend or process until smooth. Spoon vinaigrette evenly over greens mixture on plates. Sprinkle with pecans.