Warm Salmon Salad

I'm back!!

Let's start this year off with a BANG people.  And by that I mean let's go to the gun range, did you think I meant eat healthy?  Oh come on, you know that if you're looking to diet in January, this isn't the place for you.  That said, I believe life is all about balance: healthy salad one day, eat a batch of cookies by yourself the next.  

After eating out for the majority of 2 weeks, we were looking forward to coming home and eating our usuals for dinner, one of those being grilled salmon.  And with the leftovers, I made this fantastic salad - appropriate for dinner or lunch.  Here's what I did...

Shred some Romaine lettuce (I like really small pieces), and add some garbanzo beans, hearts of palm, toasted pine nuts and avocado (my standard salad ingredients)...  

Toss some frozen corn kernels, sliced cherry tomatoes and capers with a bit of olive oil and place in baking dish, roast at 450 for about 15-20 minutes or until caramelized...

While that is roasting, make Balsamic Lime Vinaigrette (2 T balsamic, 2 T honey or agave nectar, 1 T lime juice, 1/4 cup olive oil, salt and pepper)...

Either grill a few pieces of salmon or slightly warm up your leftovers.  Toss everything together with desired amount of dressing.  Season to taste with salt and pepper.  

Now you're ready to wear shorts in LA.  

(I'm not, I'll be at the gun range.)