Ingredients

• 300 g salmon
• salad mix
• 100 g quinoa
• 1/2 each of pineapple and mango

Marinade

• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1/2 teaspoon each of sweet and hot paprika
• 1 tablespoon lime juice
• 2 teaspoons maple syrup
• 1 tablespoon black sesame seeds

Sauce

• 2 tablespoons extra virgin olive oil
• 1 tablespoon lime juice
• 1 tablespoon maple syrup
• 1 teaspoon grated ginger
• salt, pepper

Preparation

1. Cut the skin off the salmon, rinse, divide into 2 portions, mix with the marinade ingredients, set aside for about 1 hour to marinate (or longer if you have time).
2. Arrange on a baking sheet or in an ovenproof dish and bake in an oven with the grill function on (medium power) or preheated to 250°C, for about 7 minutes.
3. Cook the quinoa: rinse it, cover with 1 cup fresh water, season with salt and pepper, bring to a boil. Cook covered over low heat for about 10 - 15 minutes, until the quinoa absorbs all the liquid. Open the pot and let it evaporate.
4. In salad bowls arrange the lettuce, add chopped pineapple and mango and the quinoa. Drizzle with the sauce (all ingredients mixed together). Place the salmon on top along with the remaining sauce from roasting.