From eatingbirdfood.com
Grilled Salmon Summer Salad
Ingredients
For the marinade
- 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
For the salad
- 2 salmon filets (about 5 oz each)
- 1-2 fresh peaches (sliced)
- 1-2 ears grilled corn (cut from cob)
- handful cherry tomatoes (halved)
- baby greens (spinach, kale or mixed greens)
- balsamic vinegar
- olive oil
- fresh ground pepper
- sea salt
Steps
- Combine 2 Tablespoons apple cider vinegar, 1 teaspoon olive oil, 1 teaspoon tamari, 1 teaspoon maple syrup and ½ teaspoon 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 2 salmon skinless-side down. Let it sit in the fridge for 20-30 minutes.
20-30 min
- If you're planning to grill the 1-2 ears 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.
15-20 min
- After fish has marinated, preheat the grill to medium heat and lightly oil the grate. Place 2 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.
8-10 min
- While grilling the fish, plate salad greens on two plates, add sliced 1-2 peaches, handful tomatoes and 1-2 ears grilled corn. Top each with a filet of 2 salmon. Drizzle balsamic vinegar and 1 teaspoon olive oil over each salad. Sprinkle with salt and ½ teaspoon pepper and serve.
Nutrition
Per serving
- kcal
- 413
- protein
- 35 g
- carbs
- 22 g
- fat
- 9 g