Mediterranean Salmon Bites & Salad Toast

1. **Prepare Salmon Bites:** Preheat oven to 350°F (175°C). On a rimmed plate, combine 1/2 cup sesame seeds, 1 tsp ground cumin, and 1 tsp salt. Cut the 1 lb sockeye salmon into 1-2” cubes. Coat the salmon cubes in 1 tbsp olive oil, then dunk each piece in the sesame mixture, coating thoroughly. Place salmon bites on a foil-lined baking sheet. Bake for 10 minutes, or until the salmon is flaky.
2. **Prepare Mediterranean Salad:** In a medium bowl, combine 1 diced tomato, 1 diced Persian cucumber, 1/2 diced small red onion, 4 tbsp chopped dill, 4 tbsp chopped Kalamata olives, and 1/4 cup crumbled feta cheese. Add juice from 1/2 lemon and 2 tbsp olive oil. Mix all ingredients together until well combined.
3. **Assemble Toast:** Toast slices of sourdough bread. Smash avocado onto the toasted sourdough. Top with the warm sesame-crusted salmon bites and a generous spoonful of the Mediterranean salad. Drizzle with chili honey and garnish with additional fresh dill, if desired.