This salad is perfect for warm days when you don’t want to turn on the stove. Take advantage of the weather and use the grill while you can! The lightly marinated salmon pairs wonderfully with in-season corn, peaches, and tomatoes. The flavors of this salmon and peach salad, intensified by the grill, blend into a fresh and flavorful meal your whole family will enjoy!

Serves: 2

Prep time: 30 minutes
Cook time: 15 minutes

Stage: 3

Ingredients

For the Marinade
2 TBSP apple cider vinegar
1 TBSP olive oil
1 TBSP gluten-free tamari
1 tsp pure maple syrup
1/2 tsp ground pepper

For the Salad
2 salmon filets (5 oz each)
1 ear of corn, grilled
4 oz mixed baby greens
1 peach, sliced
10 cherry tomatoes, halved
1 TBSP balsamic vinegar

Instructions

1. To make the marinade, combine the apple cider vinegar, olive oil, tamari, maple syrup, and ground pepper in a small bowl.
2. Place the salmon (skinless side down) in a flat dish and pour the marinade over it. Cover and let it sit in the fridge for 20-30 minutes. If grilling, see tips below.
3. In the meantime, grill the corn and the peach. Once done, let them cool slightly. Set the peach aside. Cut off the kernels and set them aside as well.
4. Next, grill the salmon. Place the salmon skin-side down and cook for 6-8 minutes. Flip and cook for another 2-4 minutes or until cooked through. (See tips below.)
5. Divide the salad greens between two bowls, and top with the sliced peach, tomatoes, and grilled corn. Lastly, top with the salmon, either the whole fillet or flaked.
6. To serve, drizzle the salmon and peach salad with balsamic vinegar and season with salt and pepper.

Salmon and Peach Salad Tips

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!

Nutrition Facts (per serving)

Calories: 387 
Total Fat: 14g 
Total Carbs: 30g 
Fiber: 5g 
Sugars: 16g 
Protein: 35g