Salmon & Peach Salad
Ingredients
For the marinade:
For the salad:
Instructions
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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.
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In the meantime, grill the corn in the oven or on a grill pan, then cool slightly and cut off the kernels, set aside.
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Next, preheat the oven to 400°F (200°C) and place the salmon on a baking tray. Cook for 8-10 minutes or until it is cooked through.
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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.
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To serve, drizzle with balsamic vinegar and season with salt and pepper.