This salad is summer cuisine at its best with my favorite summer produce: sugar snaps, peaches and corn!
- 2 ripe peaches, halved and pitted
- 2 salmon fillets with skin
- about 2 cups fresh corn kernels (from 2 ears)
- 4 cups arugula
- 1 cup sugar snap peas, cut into bite-size pieces
- 1/4 cup feta, crumbled
- salt and pepper
for the vinaigrette:
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground coriander
- 2 tablespoons olive oil
- 1 tablespoon chopped cilantro
What to do:
- To make the dressing combine all ingredients well
- Pat salmon dry with a paper towel and season with salt and pepper on both sides
- Preheat your grill to high
- Lightly spray peach slices with an oil mister or cooking spray and grill peaches until grill marks are present on both sides, 3 to 5 minutes
- Remove peaches, allow to cool and cut into both-size pieces
- Meanwhile, place salmon fillets on grill, skinless side down
- Close the grill lid and cook 1-3 minutes on the first side, depending on how thick the fillets are
- Remove salmon when fillets are opaque
- Combine corn, arugula and sugar snaps and divide among two plates
- Place a piece of salmon on each salad and drizzle with cilantro vinaigrette
- Sprinkle with feta and grilled peaches
- Add salt and pepper to taste
