1.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.
3.Next, preheat the oven to 400°F (200°C) and place
until it is cooked through.
4.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.
5.To serve, drizzle with balsamic vinegar and season with salt and pepper.

For the marinade:
2 tbsp. apple cider vinegar
1 tbsp. olive oil
1 tbsp. tamari
1 tsp. maple syrup
½ tsp. ground pepper

For the salad:
2 salmon fillets (5oz./140g each)
1 cob corn, cooked
4 oz. (120g) salad leaves
1 peach, sliced
10 cherry tomatoes, halved
1 tbsp. balsamic vinegar

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