Salmon & Peach Salad
Updated: Aug 24, 2021
Summer is still upon us and plenty of time to still sneak in some of your fave summer foods. Some of mine are corn on the cob and peaches. This salad is perfect summer fair while these two yummy foods are still in season
HERE'S WHAT YOU NEED:
For the Marinade:
2 tbsp. apple cider vinegar
1 tbsp. olive oil
1 tbsp. tamari
1 tsp. maple syrup
1/2 tsp. ground pepper
For the Salad:
2 salmon filets (5 oz./140g each)
1 cob corn, cooked
4 oz. (120g) salad leaves
1 peach, sliced
10 cherry tomatoes, halved 1 tbsp. balsamic vinegar
WHAT YOU NEED TO DO:
Combine the apple cider vinegar, olive oil, tamari, maple syrup and ground pepper to make the marinade. Place the salmon skinless-side down in a flat dish, pour over the marinade. Leave it to sit in the fridge for 20-30 minutes.
In the meantime, grill the corn in the oven or on a grill pan, then cool slightly and cut off the kernels, set aside.
Next, preheat the oven to 400F (200c) and place the salmon on a baking tray. Cook for 8-10 minutes or until it is cooked through.
Divide the salad leaves between two bowls, top with the sliced peach, tomatoes and grilled corn. Lastly, top with the salmon, either the whole fillet or flaked.
To serve, drizzle with balsamic vinegar and season with salt and pepper.