Since charring a whole ear of corn isn’t likely to happen in April, I used a little hack involving canned corn and a dry cast iron pan. When I do add it in, I make sure it is organic, as more than 90% of the corn grown in America is GMO and treated with large amounts of pesticides.Īnother thing I don’t think belongs in my salad– but a personal opinion, nevertheless. But since I make it a point to not eat processed foods, tossing it in here and there isn’t really an issue. There are a lot of reasons why, but it is inside nearly every processed food there is.Īnd for that reason, I eat it sparingly. The reason being is that in America, we unknowingly consume a HUGE amount of corn. I really wanted to add some charred corn in this beautiful bowl, even though I eat corn pretty sparingly. Give your body what it really needs and it will thank you later, trust me.Īnd your body needs this maple ancho glazed salmon.
Sugar (corn syrup) is likely lurking inside 90% of them, along with additives and preservatives that don’t have any place on top of your colorful salad. Plus, take a look at the ingredients in the hundreds of bottles lining grocery store shelves. Just like with homemade mayo, replacing vegetable oil with a superior fat will really benefit your body and your taste buds. All good dressings require some sort of oily base–which is conveniently delicious– but also serves a health purpose, as the nutrients in all those veggies are better absorbed when chewed on with a healthy fat of some variety.īut choosing that healthy fat source is key. I hate nothing more than to see someone drown a perfectly good pile of veggies in a smothering of unhealthy dressing. Taking a few extra minutes to make your own dressing is crucial to adopting a salad habit. Cilantro and lime are two of my favorite flavors, and the tang from the vinaigrette is the perfect foil for the salmon, which has the sweetness from the maple syrup and the mellow heat of the ancho. While the star of this show is the maple ancho glazed salmon, the dressing comes in as a close second. It’s really beautiful and delicate and has an amazing texture. Bibb lettuce (which you might also see as butterhead or boston lettuce), makes the perfect fluffy bed for the rest of the players in this salad. Generally, I like to start off with some sort of leafy green, seeing as we’re making a salad and all. Maple Ancho Glazed Salmon Salad with Cilantro Lime Vinaigrette falls under the category of “interesting salads”, don’t you agree? The key to eating tons of salads without suffering from health food boredom is to keep your ingredients interesting. They are easy to make ahead and carry along to work or wherever else you might be trotting off to. Whenever the weather is warm, I could eat a salad everyday- and that is usually what I end up doing.
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