Ingredients

Instructions

1. 1

   In a small jar or bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, and honey to make the dressing. Set aside.

2. 2

   Pat the salmon fillets dry with a paper towel. Season generously with salt and black pepper on both sides.

3. 3

   Heat the olive oil in a non-stick skillet over medium-high heat. Place the salmon in the pan, skin-side down (if applicable), and cook for 4-5 minutes until the skin is crispy.

4. 4

   Flip the salmon and cook for another 2-3 minutes, or until cooked through to your preference. Remove from heat.

5. 5

   In a large bowl, toss the mixed greens and cucumber with half of the dressing. Divide onto plates.

6. 6

   Top the greens with the cooked salmon and fresh avocado slices. Drizzle with the remaining dressing and garnish with toasted sesame seeds before serving.