Preheat oven to 200°C. Arrange baguette slices on a baking tray. Spray with olive oil and bake for 7-8 minutes or until bread is lightly golden and crisp.
To prepare dressing: Heat canola oil and sesame oil in a nonstick saucepan. Add ginger and garlic and fry for 20-30 seconds. Add apple cider vinegar and sugar. Stir to heat up for a minute. Dish out to cool.
Place salmon, tomatoes, cucumber and mesclun in a large bowl. Add the prepared dressing and toss gently to combine.
Break baguette slices in half and add as garnishing to the salad.