Toast sesame seeds in a small frying pan over medium heat, until light golden brown and fragrant, about 5 minutes.
Blend the toasted sesame seeds, soy sauce, lime juice, honey, and olive oil together until thick and creamy, about 1 minute on high setting.
Pour into a small container and refrigerate until ready to use.
Rice Noodle Salad
In a medium-sized pot, boil noodles uncovered for about 3 minutes, or until tender. Do not over cook. Noodles may become too soft and mushy.
Drain immediately and transfer noodles to a colander.
Rinse noodles with cool water for a few seconds and allow excess water to drain.
In a large bowl, toss together the sliced cucumbers, carrot, red cabbage and cilantro.
Add 2 cups of the cooked noodles to the bowl, and gently toss to combine. Set aside while you prepare the salmon.
Set oven to “broil” and allow to heat while you prepare the salmon.
In a small bowl, combine the honey and lime juice together. Set aside.
Place the salmon fillets on a large foil-lined baking sheet lightly coated with oil to prevent sticking, and sprinkle fillets with salt and pepper.
Drizzle the honey lime sauce over each piece of salmon.
Sprinkle about 1 teaspoon of sesame seeds, or enough to cover the top of each fillet.
Cook in the preheated oven on the lower-middle shelf, for about 8 to 10 minutes, or until the salmon is just cooked, the flesh is flaky but not dry, and the sesame seeds are lightly toasted.
Remove from the oven and allow to cool.
To Serve: Remove the sesame dressing from the refrigerator and stir to combine if needed. Add to the rice noodle mixture and toss until evenly coated. Place equal portions of the rice noodle salad in the center of 4 plates. Top noodle salad with a piece of salmon and garnish with green onions.