Ingredients

• 2 salmon fillets of approx. 150 g each
• marinade: 4 tablespoons soy sauce, 2 teaspoons lime juice, 2 tablespoons maple syrup, 2 teaspoons grated ginger, 1 grated garlic clove
• 1 corn cob (or small can approx. 170 g)
• 1 avocado
• 1 mango
• 1/2 chili pepper
• arugula
• sesame oil
• sesame seeds

Preparation

1. Remove the skin from the salmon and check for any bones. Rinse, dry, and marinate for 1 hour (first mix the marinade ingredients).
2. Cut the kernels off the corn cob, place them on a heated skillet with 2 teaspoons of oil, season with salt and pepper, and fry stirring occasionally for about 5 minutes.
3. Peel mango and avocado and cut into dice, mix with corn, chili pepper sliced, and arugula. Drizzle with 2 teaspoons lime juice and 1 teaspoon maple syrup.
4. Preheat the oven to 230 degrees C or preferably set to grill function. Heat a baking sheet on the upper shelf along with the oven. Place the salmon on the hot baking sheet (skin side down), pour the marinade into a saucepan.
5. Bake for 5 minutes, flip to the other side, sprinkle the top with sesame seeds, and grill for another 3 minutes.
6. Simmer the marinade for a moment until it thickens, mix in 2 teaspoons sesame oil, and remove from heat. Drizzle the sauce over the salmon and arrange it on the salad.