To prep the marinade, smash the garlic and remove skin. Mince and set aside.
Chop and deseed the Thai chilies. Be very careful! You can even wear gloves for this part.
In a large bowl, add brown sugar, soy sauce, mirin, sesame oil, ginger, miso, chopped chili and garlic.
Give it a good whisk.
Add the salmon fillets face down. Marinade for about 2 hours. Cover up and transfer to the fridge.
Line a baking sheet with parchment paper. Add a few tbsp of the marinade to each filet.
Bake for about 15 - 20 minutes or until golden.
For the Salad:
In a mason jar combine, olive oil, honey, 4 blackberries. Give it a quick muddle to break up the blackberries.
Cut up some fresh thyme. Add thyme, pinch of salt and champagne vinegar.
Add the top and shake.
Chop the rest of the blackberries into halves. Thinly slice radishes.
Slice and and fan an avocado.
Combine all of the prepped ingredients. Drizzle with dressing. Toss and serve.
Video
Notes
If you like a bit of extra bite go ahead and slice some red onion thinly then let it soak in your vinaigrette for a bit. They'll pickle and be delicious!
Keep a close eye on the glazed salmon in the oven as it will caramelize and burn pretty fast. I recommend placing the thin side of the fish toward the door as it is a bit cooler there.
If you want to turn the spice up add more or switch to habañeros which are hotter.
Pretty much any kind of berries will work for the salad.
If you're not a fan of peppery arugula you could use baby spinach or mixed salad leaves.