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Picture from Campbell’s Kitchen |
Ingredients:
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
Preparation:
Stir the
chili powder, garlic powder, onion powder, sugar, cumin, white pepper and
paprika in a
small bowl.
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.
Serve 6.
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.
ReplyDeletehttp://robbiebago.blogspot.com.au/2012/12/christmas-food-made-easy.html
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:
ReplyDeleterobbiebago.blogspot