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 (5 oz./140g each)
- 1 cob corn, cooked
- 4 oz. (120g) salad leaves of your choice
- 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 refrigerator 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 thoroughly cooked.
Divide the salad leaves between two bowls, top with the sliced peaches, tomatoes and grilled corn. Lastly, top with the salmon, either 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