Grilled Salmon, Peaches and Corn Salad
Serves 2
This recipe can be made with chicken. If using chicken take a large boneless, skinless chicken breast, split it in half, length wise, and marinated it in the fridge for 1 hour.
Here is what you need:
2 salmon filets about 6 oz each
2 TBS apple cider vinegar
1 TBS low-sodium tamari or soy sauce
1 TBS maple syrup
2 fresh peaches sliced
2 ears of corn
grape tomatoes , as little or as many as you like
baby greens or mixed greens
balsamic vinegar
Dijon mustard
pinch of sugar (I use more than a pinch)
olive oil
fresh ground pepper and kosher salt
canola oil
fresh herbs for garnish – optional
Here is what you need to do:
In a flat dish with sides, combine the apple cider vinegar, 2 TBS olive oil, soy sauce, maple syrup and ground pepper. Taste it and adjust any seasoning as necessary. Place the salmon skin side down in the dish and roll it around in the marinade, coating it well. Then, skin side up. let it marinate for about a half hour.
Heat a grill or grill pan (or even cast-iron skillet) to medium high. Pull the husks off the corn and place on the grill, turning occasionally and letting it char a bit. Remove corn from grill and let it cool before cutting from the cob. While the corn is cooling brush the grill lightly with canola oil. Take the sliced peaches and tomatoes in a bowl and drizzle a little canola oil in the bowl and sprinkle with a little salt.
Grill for a couple of minutes until you get nice char marks on the fruit, remove from grill and set aside. When cooled, cut the peach slices in half and also the tomatoes.
Brush a little more oil on the grill if it needs it. Remove the salmon from the marinade and set it skin side up on the grill. Let the salmon cook for a few minutes, (3 to 4) don’t try to move it. When the salmon can be easily moved, it’s not sticking to the grill, flip it so it’s skin side down. Let that grill long enough for the skin to get crispy. Remove the salmon from grill and let it rest, skin side up. Discard marinade.
Place the greens in a large bowl, as many or as little as you like to eat. Mix together some olive oil, balsamic vinegar, a little Dijon mustard and a pinch of sugar and a little salt and pepper. I use about 3 TBS olive oil, 2 TBS vinegar, 1 TBS mustard, 1 tsp sugar and a little salt and pepper. Taste it and adjust to your liking. Dress the greens with as much or a little of the dressing as you like, be careful not to overdo it. Serve extra dressing on the side and it will keep in the fridge for a couple of weeks.
Divide the greens on 2 plates and scatter the corn, peaches and tomatoes evenly on the plates and top with salmon (skin side up) and some herbs if using.
I used basil.
Let’s Eat!