Salmon & Peach Salad

11 45 548
Ingredients Minutes Calories
Prep Cook Servings
30 min 15 min 2
Salmon & Peach Salad
Health Highlights

Ingredients


2 tbsp Apple cider vinegar
1 tbsp Olive Oil, Extra Virgin
1 tbsp Tamari, gluten free, reduced sodium
1 tsp Maple syrup
1/2 tsp Ground red pepper, McMormick
284 gm Salmon, Pacific, baked or broiled (140g each; fillet)
1 cup (kernels) Boiled corn (cooked)
114 gm Gourmet lettuce mix (120g)
1 medium Peach (sliced)
10 tomato Cherry Tomatoes (halved)
1 tbsp Balsamic vinegar

Instructions


  • 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.

Nutrition Facts

Per Portion

Calories 548
Calories from fat 252
Calories from saturated fat 61
Total Fat 28.0 g
Saturated Fat 6.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 13.3 g
Cholesterol 120 mg
Sodium 471 mg
Potassium 1487 mg
Total Carbohydrate 35 g
Dietary Fiber 6.3 g
Sugars 23.0 g
Protein 43 g

Dietary servings

Per Portion


Fruit 0.5
Vegetables 3.1

Energy sources


Pygal23%437.83943407759745129.0101343721381746%402.40719620116437279.840910287446431%307.2273720334349145.9672852185409823%46%31%CarbohydratesFatProtein

Meal Type(s)

Appetizer
Main
Salad
Side




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