Prep Time: 30 minsCook Time: 15 minsTotal Time: 45 mins
Servings2
Calories416
Ingredients
For the marinade:
2tablespoons apple cider vinegar
1tablespoon olive oil
1tablespoon tamari
1teaspoon maple syrup
1/2teaspoon ground pepper
For the salad:
2 salmon fillets (5oz/140g each)
1 cob corn (cooked)
4ounces salad leaves (120g)
1 peach (sliced)
10 cherry tomatoes (halved)
1tablespoon balsamic vinegar
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 400°F (200°C) 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.