Salmon and Pecan Salad

I made this for dinner tonight, served with Nick Lahey's No-Knead Bread, and topped it with Mondays' baked salmon.

Salmon-Pecan Salad

1. In a saute pan, slowly cook 3/8 cup sugar, 1/4 tsp salt, about 5 good shakes of chili powder, and a heaping cup of pecans. Cook until sugar caramelizes and pour onto a plate to cool.
2. In salad bowl, layer 2 heads romaine lettuce, dried goji berries, dried cranberries, flaked salmon, and pecans. Toss with a balsamic vinaigrette (I used a cranberry-walnut-Gorgonzola mix from Trader Joe's.)
   

Blue cheese crumbles would probably be good too, and you could substitute any mild protein for the fish- chicken or tofu would be nice.