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Preheat oven to 325°F. Combine ⅓ cup dill, 4 tablespoons oil, 1½ tablespoons ginger, minced serrano, grated garlic and ¼ teaspoon salt in a small bowl. Place 4 salmon fillets on a large rimmed baking sheet; pat dry with paper towels. Season with ½ teaspoon each salt and pepper. Spoon the dill mixture evenly over the fillets; bake until the salmon flakes easily with a fork, 15 to 18 minutes.
Meanwhile, place trimmed cucumbers on a cutting board; use the side of a chef’s knife to gently smash them. Halve them lengthwise and roughly chop into ½- to 1-inch pieces. Transfer to a medium bowl. Add diced avocado, 1½ tablespoons lime juice, 2 teaspoons sesame seeds and the remaining 1 tablespoon oil and ¼ teaspoon salt; gently toss to coat.
Serve the salmon with the cucumber-avocado salad. Recipe developed by Marianne Williams