Simple to prepare yet bursting with flavour, this Salmon and Peach Salad is a delicious blend of sweet and savoury flavours that’s perfect for a protein-packed lunch or dinner. Featuring tender, marinated salmon paired with juicy peach slices, grilled corn, and fresh salad greens, this dish is as nourishing as it is delicious.
Serves 2
Ingredients:
For the marinade:
- 2 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- 1 Tbsp tamari
- 1 tsp maple syrup
- ½ tsp ground pepper
For the salad:
- 2 salmon fillets (140g each)
- 1 cob corn (sweetcorn), cooked
- 120g salad leaves
- 1 peach, sliced
- 10 cherry tomatoes, halved
- 1 Tbsp balsamic vinegar
Method:
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 sweetcorn in the oven or on a grill pan, then cool slightly and cut off the kernels, set aside.
Next, preheat the oven to 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.
