|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
This is wonderful. It is so good, I have included it as part of my Easy Christmas menu on my blog on Christmas meals made easy. Thank you.ReplyDelete
Hi Michelle, thank you very much for your comment and visit. I am very glad that you liked it and you include in your menu:ReplyDelete