Ingredients

• 2 salmon fillets, about 125 g each

Marinade and teriyaki sauce

• 4 tablespoons soy sauce
• 1½ tablespoons maple syrup or 1 tablespoon brown sugar
• 1/2 tablespoon lime juice
• 2 teaspoons grated ginger
• 1 clove garlic, finely minced

Millet with basil

• 1/3 cup (65 g) millet
• about a dozen basil leaves

Avocado salad

• 2 servings mixed salad greens with arugula
• 4 radishes
• 1/2 avocado
• 2 teaspoons extra virgin olive oil
• 2 teaspoons lemon juice
• 1 teaspoon honey

Preparation

1. Remove the skin from the salmon, cut into 4 pieces, rinse, pat dry, and marinate for 1 hour in a mixture of soy sauce, maple syrup, lime juice, ginger, and garlic.
2. Meanwhile, cook the millet: place it in a saucepan, add 1 cup water, season with salt and pepper, bring to a boil, cover, and cook over low heat for about 15 minutes until all the liquid is absorbed and it is tender.
3. Preheat the oven to 230°C with convection, or best to set the grill function on high. Heat a baking sheet on a higher rack in the oven. Place the salmon on the hot sheet (pour the marinade into a saucepan) and bake for about 6 - 8 minutes.
4. Cook the marinade for a few minutes until it thickens slightly. Remove the resulting teriyaki sauce from heat and keep it handy.
5. Remove the salmon from the sheet and place on plates. On the sheet after the salmon, arrange the millet, add the chopped basil, mix, heat if needed, and place on plates. Drizzle the salmon with sauce.
6. Rinse the salad greens, pat dry, toss with chopped radishes, season with salt and pepper, drizzle with a mixture of olive oil, lemon juice, honey, salt, and pepper. Add sliced avocado and serve with the salmon.