Wash and pad-dry the salmon with a kitchen towel. Using a fork, poke several holes into the salmon. This will help the salmon to absorb the marinade better.
Mix together all the ingredients for the glaze. Put the salmon in a container, add the marinade, shake well, and let it sit in the fridge for at least 1 1/2 hours.
In the meantime, wash the salad and tomatoes. Cut the tomatoes into cubes or when using cherry tomatoes just half them. Peel and cut the cucumber (or leave the peel on if you enjoy the cucumber that way) and the avocado.
Mix together the ingredients for the dressing. If the consistency is to thick, add some water. Season with salt and pepper to your liking.
Heat a pan over medium to high heat and roast the pine nuts until they are golden brown.
After an hour of marinating the salmon, preheat the oven to 335°F (170°C). Put the salmon on a baking sheet with the skin-side up and bake for about 20 minutes or until the skin is crisp and the inside is still smooth but cooked.
Refer salmon on top of the salad, add the dressing and pine nuts. Optional to garnish with some parmesan shavings.