INGREDIENTS

 2 SERVINGSSALMON

• 250 g skinless salmon fillet
• 1 tablespoon of soy sauce
• 1 tablespoon of lime juice
• 1 tablespoon of olive oil
• 1 teaspoon of grated fresh ginger
• 1 clove of garlic

SAUCE

• 1/2 lime
• 2 tablespoons of agave or maple syrup
• 3 tablespoons of olive oil
• 1 teaspoon of grated ginger
• 1 teaspoon of sesame oil

AND

• 100 g (1/2 cup) quinoa – quinoa
• 1 cup of broth
• 1 avocado
• 1 cucumber
• 1/2 mango or 1/2 cup pineapple
• 1/2 red onion
• 2 tablespoons of pickled pink ginger
• thin chives
• black sesame or shichimi togarashi spice

PREPARATION

• Cut the skinless salmon fillets into approx. 1 cm cubes. Season with salt, pepper, soy sauce, lime juice, olive oil, grated ginger and garlic. Place in a baking dish or baking tray and bake for 7 minutes in an oven preheated to 200 degrees C.
• Mix the ingredients for the sauce in a bowl, season with salt and pepper.
• Rinse the quinoa , pour the broth and bring to a boil. Cook covered for about 15 minutes over low heat until the quinoa has absorbed all the liquid. Open the pot and let it evaporate.
• Move the baked salmon to the edge of the dish and place the quinoa in the free space, mixing it with the juices from the roast.
• Peel and cut into cubes the avocado, cucumber and mango or pineapple . Chop the red onion finely into short strips.
• Place the quinoa inside the salad bowls and arrange the rest of the ingredients around it, including the pickled ginger . Sprinkle with black sesame seeds  and  chives and pour the sauce over everyth