Summer Salmon and California Avocado Bowls

For the Salmon:

1. In a large zip-top bag, combine the marinade ingredients. Add the salmon, zip the top of the bag and give it a quick shake to combine. Refrigerate for at least 1 hour and up to 12.
2. Preheat a cast iron pan or grill to medium high heat. Remove the salmon from the marinade and grill for 3-4 minutes skin side down, then flip and cook for an additional 3 minutes until each side is crispy but not overcooked. Remove and set aside to rest. Remove the skin and flake the salmon before adding to the salad.

For the Salad:

1. Whisk together the vinaigrette ingredients in a small bowl. Combine the shredded lettuce with ½ the vinaigrette and toss to combine.
2. Combine the fruit and corn and toss with the remaining vinaigrette. Taste and adjust salt and pepper as needed.
3. Divide the dressed lettuce evenly amongst individual serving bowls and top with a hefty portion of the diced California Avocado, flaked salmon and fruit/corn mixture.

Beverage Pairing Suggestion: Viognier