BBQ Salmon over Mixed Greens recipe

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Ingredients

2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons white sugar
1 tablespoon salt
½ teaspoon ground allspice
½ teaspoon ground cumin
¼ teaspoon ground white pepper
1 tablespoon paprika
6 (6 ounce) fillets salmon
olive oil
1 ½ cups tomato-vegetable juice cocktail
1 tablespoon balsamic or cider vinegar
½ cup chopped tomatoes
4 tablespoons olive oil
1 pound mixed salad greens, rinsed and dried

Nutrition Info

412.9 calories
carbohydrate: 16.2 g
cholesterol: 92.4 mg
fat: 22.8 g
fiber: 3.9 g
protein: 36.1 g
saturatedFat: 3.3 g
servingSize: -
sodium: 1441 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small bowl, mix together chili powder, garlic powder, onion powder, sugar, salt, allspice, cumin, white pepper, and paprika. Reserve 1 1/2 tablespoons of the mixture for the vinaigrette, and sprinkle remaining spice mixture over salmon fillets. Cover, and refrigerate for 6 hours.

  2. Preheat grill for high heat.

  3. Lightly oil grill grate, and spread a small amount of olive oil on salmon fillets. Cook salmon 4 to 5 minutes per side, or until easily flaked with a fork.

  4. In a small bowl, mix together tomato-vegetable juice cocktail, vinegar, tomatoes, olive oil, and reserved spice mixture to make vinaigrette. Place salad greens in a large bowl, drizzle with vinaigrette, and toss to coat.

  5. Divide greens among individual serving plates. Top each plate with a salmon fillet, and spoon any remaining vinaigrette over the salmon.

Recipe Yield

6 servings

Recipe Note

Barbecued salmon fillets served with a homemade vinaigrette dressing on a bed of mixed greens. This recipe is full of flavor and color and is sure to impress.

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