To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let it sit at room temperature for 30 minutes before serving.
To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan. Remove from heat, and carefully stir in the ginger mixture; set aside.
Preheat oven to 425 degrees F (220 degrees C).
Season salmon fillets to taste with salt and pepper. Evenly spread with reserved ginger crust. Place into the oven on non stick tray. Bake until the centre of the salmon turns opaque, 6 to 7 minutes.
Serve with salsa and vegetables of choice, quinoa or black rice.