Miso glazed salmon, avocado, sesame and cucumber salad

SERVES FOUR

METHOD Place the miso, soy sauce, mirin and sugar in a pan and bring to a gentle simmer. Stir to combine and, once the miso and the sugar have completely dissolved, remove the pan from the heat and leave to cool. Once the mixture has cooled, pour it over the salmon so it is completely submerged, cover with cling film and leave to marinate for 24 hours in the fridge. Heat the oven to 200C/180C fan/gas 6. Heat a little olive oil in a non-stick ovenproof pan over a medium heat. When the oil is hot, add the salmon to the pan (discarding the marinade), and cook on one side until it starts to char. This should take 2-3 minutes. Turn the salmon over in the pan and place the pan in the oven for 4-6 minutes. Remove and leave to rest. While the salmon is resting, make the salad dressing. In a bowl or a jug, whisk the sesame oil, rice