Grilled Salmon and Corn with Peach Salad

Grilled Salmon and Corn with Peach Salad

Remember, planning your day also means planning your meals so that they fuel you up, not weigh you down!  Try this great salad with salmon for protein and omega-3s.


For the Marinade:

  • 2 tbsp. apple cider vinegar
  • 1 tbsp. olive oil
  • 1 tbsp. tamari (soy sauce)
  • 1 tsp. maple syrup
  • 1/2 tsp. ground pepper

For the Salad:

  • 2 salmon filets (5 oz./140g each)
  • 1 cob corn, cooked
  • 4 oz. (120g) salad leaves (you can mix or use what you have, try some romaine or iceberg lettuce, a few sprigs of basil, or some parsley)
  • 1 peach, sliced
  • 10 cherry tomatoes, halved
  • 1 tbsp. balsamic vinegar

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 marinated 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.

(Serves 2) Nutrition per serving: 416 kcal / 25g Fat / 21g Carbs / 33g Protein

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