Make the cucumber ribbon salad but combining all the ingredients, covering and refrigerating.
Preheat the oven to 180C/160 fan/gas mark 4. Line a baking tray with non stick baking paper and place the salmon fillets on it. Stir together the salmon marinade ingredients and brush half of it over the salmon. When the oven is fully preheated bake for 4 minutes before basting the salmon with the other half of the marinade. Bake for another 3 minutes or until the salmon is cooked through.
In the meantime prepare the vegetables by boiling the sugar snap peas for 2 -3 minutes. Remove from the heat, drain and cool in cold water. (This helps retain the bright green colour and ‘snap’). Stir together all the rest of the salad ingredients along with the sugar snap peas.
Prepare the Seeds of Change Whole Grains according to the packet instructions. Arrange the grains, pea and bean salad, salmon and cucumber ribbons in a bowl. Sprinkle with extra sesame seeds if you wish.