Cut salmon into four fillets. Sprinkle salmon with salt. In a bowl, combine 1/3 cup of Ginger Mandarin Dressing with brown sugar and pour onto salmon. Set aside and let it marinade for 15 minutes or while preparing the other items.
Bring water to boil in a pot. Cook rice noodles based on package instructions. Drain water from noodles when done. Set aside. If noodles will sit for a while, rinse with cold water so they don't stick together.
In a bowl, combine the sauce ingredients for noodles - garlic, 1/2 cup Ginger Mandarin Dressing, soy sauce, honey, sesame oil and red pepper flakes (optional). Whisk to combine. Set aside.
Heat skillet with vegetable oil under medium low heat. Sear salmon skin side up for 1 minute or until golden brown, then flip. Brush leftover marinade onto the top of salmon. Lower heat and cover if needed to cook the insides of the salmon before the outsides browned. Once salmon is cooked (145℉ on a meat thermometer), remove from heat.
Add sauce to noodles and toss, then add sliced red bell pepper, sliced carrots and chopped green onions. Toss again to coat evenly.
Divide noodles into four bowls, and top each bowl with a piece of seared salmon. Serve and enjoy!