BBQ Salmon Salad

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