Name: Salmon and Peach Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 tbsp Apple cider vinegar; 1 tbsp Olive Oil; 1 tbsp Tamari; 1 tsp Maple Syrup; 1/2 tsp Ground Pepper; 2 Salmon Fillets (140g each); 1 Cob Corn (Cooked); 120 grams Salad Leaves; 1 Peach (Sliced); 10 Cherry Tomatoes (Halved); 1 tbsp Balsamic Vinegar

Salmon and Peach Salad

Salad with a Fruity Twist.

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Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Course: Main Course, Salad

Cuisine: Continental

Keyword: Dairy Free, Gluten Free, High Protein, Main Course, Salad

Servings: 2 Servings

Calories: 416kcal

Ingredients

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 Fillets (140g each)
1 Cob Corn (Cooked)
120 grams Salad Leaves
1 Peach (Sliced)
10 Cherry Tomatoes (Halved)
1 tbsp Balsamic Vinegar

UK Measurements – US Measurements

Instructions

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.

Nutrition