Healthy Grilled Salmon and Peach Salad

Tips for grilling salmon: - Let the salmon come to room temperature for 20 minutes before grilling to help it cook more evenly. - Drying the salmon before putting it on the grill will speed up the searing process and prevent it from sticking. If you’ve marinated your salmon, pat it with a paper towel to get as much marinade as possible off. - If it sticks when you’re trying to flip it, give it another minute or two. When it’s ready, it’ll release easily. Never use tongs to flip fish - always use a spatula. Whenever possible, opt for wild salmon, not farmed. Compared to farmed fish, wild salmon has fewer calories and half the fat. Farmed salmon may also be the most PCB-contaminated protein in the US food supply. PCBs are cancer-causing chemicals that have been banned in the US since 1976. They are stubborn though, and continue to contaminate the environment. Finally, farmed fish are exposed to antibiotics that could pose issues with health. Boost the nutrition of your salmon and peach salad by tossing in some avocado, prosciutto, or red onion. Boost the nutrient density by mixing in some fresh basil and parsley, shallot, or a sprinkling of fresh lemon or lime juice. For an extra flavorful pop, add a little dusting of lemon or lime zest. For a more peppery flavor, swap out the mixed baby greens for arugula. No grill? No problem! To cook the corn, bake it in the oven or on the stove in a grill pan. For the salmon, preheat your oven to 400°F and place it on a baking tray. Cook for 8-10 minutes or until cooked through. Our Iced Matcha Latte is a fun drink to serve alongside this delicious salmon and peach salad. And for a real treat, serve our Guilt-Free Key Lime Mini Tarts for dessert!