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Makes: 6 servings
Ingredients:
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons white sugar
1 tablespoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 tablespoon paprika
6 (6 ounce) filets salmon
1 tablespoon olive oil
1 pound mixed salad greens
1-1/2 cups tomato-vegetable juice
cocktail
1 tablespoon apple cider vinegar
1/2 cup chopped tomatoes
1/4 cup olive oil
Directions:
1. For the rub: In a small bowl, combine the chili powder, garlic powder, onion powder, sugar, salt, allspice, cumin, white pepper and paprika. Mix well and sprinkle all but 1 1/2 tablespoons of the rub on all sides of the salmon. Cover salmon and refrigerate for 6 hours. Reserve the 1 1/2 tablespoons of rub for the vinaigrette.
2. Preheat an outdoor grill for high heat and lightly oil grate.
3. Lightly apply a thin film of olive oil to the salmon fillets. Grill over high heat for 8 to 10 minutes, or to desired doneness.
4. For the mixed greens and vinaigrette: Clean and refresh the greens; dry thoroughly. In a small bowl, combine the tomato-vegetable juice cocktail, vinegar, tomatoes, olive oil and reserved rub. Mix well and toss with the greens.
5. To serve: Divide greens among plates. Top each plate with a salmon fillet and spoon any remaining vinaigrette over the salmon.
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