Peach & Salmon Salad

Here is a delicious health recipe I created for you to enjoy if you are on a mission to lean down and shred fat on the countdown to Christmas. So easy to make with zesty flavours tantalising every taste bud!

What you need:

For the marinade:

•2 tbsp. apple cider vinegar

•1 tbsp. olive oil

•1 tbsp. tamari or unsalted soy sauce

•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 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.



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