1. In a small bowl, whisk together the teriyaki glaze ingredients. Place salmon fillets in a ziploc bag or container and cover in marinade. Refrigerate for at least 1 hour.

2. Pre heat oven to 400 degrees. Line a baking sheet with foil, spray with non stick spray and place salmon fillet on baking sheet. Do not discard marinade. Place the marinade into a pan to make the glaze. Bake the salmon for 15 minutes. Heat marinade on medium high heat and bring to a boil. Simmer the sauce while the salmon bakes until it reduces into a thick glaze. Once the salmon is cooked, brush some of the marinade over top and broil for 2-3 minutes. Remove the salmon and brush another small coat of marinade overtop, sprinkle with black sesame seeds and broil for 1 more minute. Remove the salmon and let cool for 5 minutes.

2. While the salmon is cooling prepare your crostinis. Heat oven to 375 degrees. Slice the baguette into crostinis and brush with butter.. Bake in the oven until desired preference about 10 minutes, longer if you want hard crostini’s. For grill marks you can always grill the bread.

3. To make the herb aioli. Add all ingredients into a bowl and mix together with a spoon. Taste and adjust as you need with extra herbs and pepper.

To Plate

On a serving board, add a generous dollop of herb aioli to one side, next add your cucumber slices all over than place the teriyaki salmon fillet in the middle. Brush salmon with remaining glaze and fill the platter with cucumbers and crostini's. To finish sprinkle some shichimi togarashi over the salmon and cucumbers.

Enjoy