Ingredients

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   In a small bowl, whisk together the white miso paste, soy sauce, maple syrup, and grated ginger until smooth.

3. 3

   Place the salmon fillets on the prepared baking sheet and brush the glaze generously over the top of each fillet.

4. 4

   Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.

5. 5

   While the salmon roasts, whisk the sesame oil and rice vinegar together in a large bowl.

6. 6

   Add the mixed greens and cucumber slices to the bowl and toss to coat lightly with the dressing.

7. 7

   Divide the salad onto two plates and arrange the sliced avocado on top.

8. 8

   Place a warm salmon fillet on each salad, garnish with toasted sesame seeds, and serve immediately.