Salmon & Central Otago Peach Salad Recipe
There is nothing better than Central Otago stone fruit!
And, although I don't advocate eating tonnes of fruit all the time, seasonal fruit, combined with delicious protein and greens in this delicious salad is something I would never object to!
Let's dive straight into it...
Serves 2
For the marinade:
2 tbsp. apple cider vinegar
1 tbsp. olive oil
1 tbsp. tamari/GF soy sauce/Coconut Aminos
1 tsp. maple syrup
1⁄2 tsp. ground pepper
For the salad:
2 salmon fillets (5oz./140g each)
1 cob corn, cooked
Salad leaves (you choose the volume!)
1 peach, sliced
10 cherry tomatoes, halved
1 tbsp. balsamic vinegar
What 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.
This salad is high in protein (hooray!). It is also higher in fat (from the salmon and olive oil) as well as carbohydrates (from the veggies and peach). This means it is not only pretty decadent and delicious, but should also be incredibly filling.
Will you give it a go?
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