What You Need
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 (5oz./140g each)
• 1 cob corn, cooked
• 4 oz. (120g) salad leaves
• 1 peach, sliced
• 10 cherry tomatoes, halved
• 1 tbsp. balsamic vinegar
Serves: 2
Prep: 30 mins
Cook: 15 mins
Nutrition per serving
416 kcal
25g Fats
21g Carbs
33g Protein
GF
DF
MP
HP
What You Need To Do
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.