To make Pea Shoot Salad: In bowl, toss together all salad ingredients. Cover and refrigerate.
Place salmon in baking dish. Whisk together soy sauce and honey; pour over salmon. Let sit 5 to 10 minutes; drain. In bowl, whisk together 1 1/2 cups tempura batter mix, ice water and ginger; do not over-mix. Keep cold.
For each serving, to order: In deep fryer, heat oil to 360°F. Dredge 3 pieces salmon in dry tempura batter mix; pat off excess. Dip salmon into prepared tempura batter, coating pieces on all sides; deep-fry about 3 minutes or until crisp and golden. Drain on paper towels. Toss 1 1/4 cups Pea Shoot Salad with 1 teaspoon lime juice. Fan 4 slices cucumber on side of plate; mound salad in center of plate. Lean salmon against salad. Serve with 1 1/2 ounces Soy Dipping Sauce in ramekin.