Salmon & Peach Salad
Salmon & Peach Salad
Ingredients
For the Marinade:
- 2 tbsp tbsp. apple cider vinegar
- 1 tbsp tbsp. olive oil
- 1 tbsp tbsp. tamari
- 1 tsp tsp. maple syrup
- 1/2 tsp tsp. ground pepper
For the Salad:
- 2 salmon filets 5 oz./140g each
- 1 cob corn non-GMO, cooked
- 4 oz salad leaves 120g
- 1 peach sliced, organic
- 10 cherry tomatoes halved
- 1 tbsp 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 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
Calories: 422kcalCarbohydrates: 25gProtein: 38gFat: 19gSaturated Fat: 3gCholesterol: 94mgSodium: 612mgPotassium: 1399mgFiber: 3gSugar: 15gVitamin A: 1456IUVitamin C: 41mgCalcium: 37mgIron: 3mg
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