Teriyaki salmon with grilled green onions and avocado-cucumber salad

Ingredients:

• 2 tbsp. l. rice vinegar
• 0.5 cup Japanese teriyaki sauce for cooking
• 4 salmon fillets, 110g each (center portion)
• 1 bunch of green onions, roots trimmed
• 2 cucumbers, cut into half-moon slices
• 1 avocado, diced
• 2 tsp toasted sesame seeds
• Vegetable oil to grease the grill grates

Preparation:

1. Preheat an outdoor grill to medium heat.
2. In a medium bowl, combine rice vinegar with 1/4 cup Japanese teriyaki sauce. Grease the grill grate with vegetable oil. Brush the salmon and green onions with oil. Season with salt and black pepper. Place the salmon on the grill, flat side down, and brush the top with some of the remaining teriyaki sauce.
3. Place the green onions on the grill and brush with some of the remaining teriyaki sauce. Cover and cook until the green onions are charred and softened, about 3 minutes. Flip the fish, brush with more sauce, and continue cooking until the fish is almost cooked through (it will continue to cook after you remove it from the grill), 4 to 5 minutes per side.
4. Transfer the fish and green onions to a cutting board. Finely chop the green onions.
5. Place the cucumber, avocado, and green onions in a bowl with the vinegar dressing and toss. Divide the salad among 4 serving plates. Place the salmon on a plate next to the salad. Sprinkle with sesame seeds.