Preheat oven (electric cooker: 150°C/circulating air: 125°C/gas: level 1). Clean, wash, spin-dry and roughly pluck the salad. Peel and finely dice shallots. Mix vinegar with salt, pepper and 1 pinch of sugar, fold in oil.
Stir in the shallots. Mix the vinaigrette with the salad.
Heat salmon in a hot oven for 2-3 minutes. Mix Teriyaki sauce and honey. Cut salmon into slices. Arrange on plates with the salad. Sprinkle salmon with the teriyaki honey.