salmon and peach salad
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Salmon and Peach Salad

Salmon and Peach Salad Will Be A Favorite Summer Salad

This Salmon and Peach Salad will be a favorite go-to recipe for summers when you just want something light and non-fussy to eat. It’s quick and easy to make and requires minimal cooking time.

I have a good friend who doesn’t like any kind of fish, but she loves this salad. I thought maybe she would turn into a fish eater, but no.  She still won’t eat any fish, but she claims to love this salad, and I believe her, as she fills her bowl up for seconds!

salmon and peach salad

Salmon and Peach Salad is made with salmon that is marinated in apple cider vinegar, olive oil, tamari, maple syrup and a dash of pepper. I really love this marinate for this particular salad. It just seems to go together.

Be sure to use Organic olive oil. It has significant health related properties that have spanned centuries and cultures in the Mediterranean.

Some research indicates extra-virgin olive oil is the most digestible of the edible fats. Olive oil also it helps to assimilate vitamins A, D and K in the human body. Benefits of consuming olive oil include slowing down the aging process and helps liver, bile, and intestinal functions. Olive oil is valued for its culinary attributes and organoleptic virtues, these being: flavor, bouquet or aroma, and color. Various grades of olive oil are derived from the time of pressing. Earlier pressings are regarded as better quality. Cold pressed olive oil is a pressing process requiring no heat or chemicals, which destroy vital nutrients. This olive oil is generally the best to use for cooking and healthy cuisine.

Extra virgin olive oil goes well with salads. A late harvest mission variety olive oil, which is mellow, can be used for baking cakes. Gourmet olive oil is a healthier and tastier substitute to other fatty cooking oils. The health benefits of cold pressed olive oil already have federal agency approval. The U.S. Food and Drug Administration authorized marketing ads that say organic olive oil helps reduce the risk of coronary disease and disorders.





Salmon and Peach Salad

Salmon and Peach Salad


  • For the marinade:
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. olive oil
  • 1 tbsp. tamari
  • 1 tsp. maple syrup
  • 1/2 tsp. ground pepper
  • For the salad:
  • 2 salmon filets (5 oz./140g each)
  • 1 cob corn, cooked
  • 4 oz. (120g) salad leaves
  • 1 peach, sliced
  • 10 cherry tomatoes, halved
  • 1 tbsp. balsamic vinegar 


  • 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 400F (200c) 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.
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