Makes 2 servings
Macros: 326 cal, fat 12g, carbs 29g, protein 29g, fibre 5g
Ingredients: 2 x 5 oz salmon filets 2 Tablespoons apple cider vinegar 1 teaspoon olive oil 1 teaspoon low-sodium soy sauce 1 teaspoon maple syrup 1/2 teaspoon ground pepper 1 peach, sliced 1 ear of grilled corn, cut from cob handful of cherry tomatoes, halved Drizzle of balsamic vinegar & olive oil fresh ground pepper sea salt Directions: Combine apple cider vinegar, olive oil, soy sauce, 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. 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. 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.