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Ingredients

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

Instructions

1. 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.


2. In the meantime, grill the corn in the oven or on a grill

pan, then cool slightly and cut off the kernels, set

aside.


3. 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.


4. 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.


5. To serve, drizzle with balsamic vinegar and season

with salt and pepper.

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