BBQ SALMON SALAD

BBQ SALMON SALAD


2 Tbsp. chili powder
1 Tbsp. garlic powder
1 Tbsp. onion powder
3 Tbsp. sugar
½ tsp. ground cumin
¼ tsp. ground white pepper
1 Tbsp. paprika
6 (about 6-oz, each) salmon fillets
5 Tbsp. olive oil
1-1/2 cups V8 100% vegetable juice
1 Tbsp. cider vinegar
1 small tomato, chopped (about ½ cup)
1 pound mixed salad greens


Stir the chili powder, garlic powder, sugar, onion powder, cumin, white pepper and paprika in a small bowl. Reserve 1-1/2 Tbsp. mixture for the dressing. Sprinkle the salmon with the remaining seasoning mixture. Cover the salmon and refrigerate for 6 hours.

Lightly oil the grill rack. Heat the grill to high. Brush the salmon with 1 Tbsp. oil. Grill for 8 minutes or until the salmon flakes easily when tested with a fork.

Beat the vegetable juice, vinegar, tomato, remaining oil and reserved seasoning mixture in a large bowl with a fork or whisk until blended. Add the salad greens and toss to coat.

Divide the salad among 6 plates. Top with the salmon.


Yield: 6 servings.