Serves 2 

45 Minutes

Ingredients

For the Marinade

• 2 tbsp. apple cider vinegar
• 1 tbsp. olive oil
• 1 tbsp. tamari
• 1 tsp. maple syrup
• 1/2 tsp. ground pepper

For the Salad

• 2 salmon lets (5 oz./140g each)+ 1 cob corn, cooked
• 4 oz. (120g) salad leaves
• 1 peach, sliced
• 1/2 tsp. ground pepper
• 10 cherry tomatoes, halved
• 1 tbsp. balsamic vinegar

Method

Combine the apple cider vinegar, olive oil, tamari, maple syrup and ground pepper to makethe marinade. Place the salmon skinless-side down in a at 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 400F (200c) 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 andgrilled corn. Lastly, top with the salmon, either the whole llet or aked.

To serve, drizzle with balsamic vinegar and season with salt and pepper.