|Picture from Campbell’s Kitchen|
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons sugar
1/2 teaspoon ground cumin
1/4 teaspoon ground white pepper
1 tablespoon paprika
6 (about 6 ounces each) salmon fillets
5 tablespoons olive oil
1 1/2 cups vegetable Juice
1 tablespoon cider vinegar
1 small tomato, chopped (about 1/2 cup)
1 pound mixed salad greens or can use this one
Stir the chili powder, garlic powder, onion powder, sugar, cumin, white pepper and paprika in a
Reserve 1 1/2 tablespoons 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 tablespoon 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.
Enjoy this recipe and many more when visiting Campbell’s Kitchen