Ingredients

• approx. 300 g salmon fillet
• 1/2 pineapple
• spicy chili pepper or habanero
• fresh cilantro
• arugula
• romaine lettuce
• 2 tablespoons each soy sauce, lime juice, maple syrup or agave syrup

Preparation

1. Cut off the salmon skin along with the gray part underneath. Rinse, dry, cut into approximately 1.5 cm cubes, place in a small heat-resistant dish, pour the mixture of soy sauce, lime juice and syrup. Mix and leave to marinate for about 15 minutes. Then bake in an oven preheated to 190 degrees for 13 minutes. After baking, mix the salmon with the resulting sauce.
2. Cut pineapple into slices, remove the skin, cut out the center, chop the flesh into small cubes. Place in a salad bowl, add finely chopped chili (without seeds), in amount to taste depending on the spiciness of the pepper. Add the salmon along with the sauce from the dish and gently mix, sprinkle with fresh cilantro.
3. Before arranging the salad on romaine lettuce leaves, mix it with a handful of arugula. Instead of arranging it on romaine leaves, you can also chop it and mix with the rest of the ingredients and serve as a traditional salad.