Season salmon fillets lightly with salt and pepper to taste.

Starting with the thick end of each fillet, roll into pinwheels. Secure each pinwheel with a toothpick or skewer.

In a medium skillet, combine wine (or water), the quarter-teaspoon salt, quarter-teaspoon pepper, and the bay leaf; bring to a boil. Add salmon. Return to boiling; reduce heat.

Simmer, covered, for six to eight minutes, turning once, until fish just flakes easily with a fork.

Remove salmon from cooking liquid and chill for two to 12 hours. Discard cooking liquid. Remove toothpicks.

In a small bowl, stir together sour cream, orange peel, orange juice, sugar, and poppy seeds. Add additional orange juice, one teaspoon at a time, to desired consistency.

Arrange lettuce, oranges, cucumber slices, and almonds in six salad bowls. Spoon some dressing over salad mixture. Top each with a salmon roll.