Mix all the dressing ingredients together, mixing well to combine.
Cook the peas according to pack cooking instructions. In a mixing bowl, mix together the salad leaves, radish, peas, avocado, the quinoa and half of the dressing.
Season the salmon and sprinkle over the sesame seeds pressing them down lightly onto the fish and drizzle with a little oil.
Heat a frying pan over a medium heat and quickly sear the salmon on both sides for a minute or two, leaving it slightly raw in the middle. Remove from the pan and allow to cool slightly before slicing thinly.
Serve the salmon with the salad, scatter over the chives and drizzle over the remaining dressing.