Serves: 2
Prep: 30 mins
Cook: 15 mins


Nutrition per serving:

416 kcal

25g Fats

21g Carbs 

33g Protein


   What you need :     

For the marinade:

• 2 tbsp. apple cider vinegar

• 1 tbsp. olive oil

• 1 tbsp. tamari

• 1 tsp. maple syrup

• ½ 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

  What do 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.