The ultimate summer salad with lightly marinated grilled salmon, sliced peaches, tomatoes and grilled sweet corn. The flavors pair together to make a fresh and flavorful entree sized salad.
- 2 salmon filets (about 5 oz each)
- 2 Tablespoons apple cider vinegar
- 1 teaspoon olive oil
- 1 teaspoon low-sodium tamari (or soy sauce)
- 1 teaspoon maple syrup
- 1/2 teaspoon ground pepper
- 1–2 fresh peaches, sliced
- 1–2 ears of grilled corn, cut from cob
- handful of cherry tomatoes, halved
- balsamic vinegar & olive oil
- fresh ground pepper
- sea salt
- Combine apple cider vinegar, olive oil, tamari, maple syrup and ground pepper in a small bowl to make the marinade. Pour the marinade into a dish (one with sides so the marinade won’t spill out) and place the salmon skinless-side down. Let it sit in the fridge for 20-30 minutes.
- If you’re planning to grill the corn you can do that while the fish is marinating. Heat grill to high heat, keep the corn in the husk and cook for 15-20 minutes, turning the corn occasionally. Remove from grill and allow corn to cool before cutting from the cob. If you don’t have a grill, you can boil the corn instead.
- After fish has marinated, preheat the grill to medium heat and lightly oil the grate. Place salmon on the grill, skinless-side down and discard marinade. Cook salmon for a few minutes, just long enough to get grill marks and then flip so the salmon is skin-side down. Cook for 8-10 minutes or until the fish flakes easily with a fork. Remove from grill. If you don’t have a grill, you can use a grill pan instead.
- While grilling the fish, plate salad greens on two plates, add sliced peaches, tomatoes and grilled corn. Top each with a filet of salmon. Drizzle balsamic vinegar and olive oil over each salad. Sprinkle with salt and pepper and serve.
- Category: Lunch/Dinner
- Method: Grill
- Cuisine: American
- Serving Size: 1 salad
- Calories: 413
- Sugar: 6g
- Fat: 9g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 35g
Keywords: grilled salmon salad