Barbecued Salmon With Field Greens

* Exported from MasterCook *

BARBECUED SALMON WITH FIELD GREENS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- --------FOR THE BARBECUE
RUB-------------------
2 tb Chili powder
1 tb Garlic powder
1 tb Onion powder
3 tb Sugar
1 tb Salt
1/2 ts Ground allspice
1/2 ts Ground cumin
1/4 ts Ground white pepper
1 tb Paprika
6 Salmon fillets, 5 oz each
Olive oil for the salmon
-----FOR THE VINAIGRETTE-----
1 lb Organic field greens
1 1/2 c V8 or other vegetable juice
1 tb Balsamic vinegar
1/2 c Chopped tomato
1 1/2 tb Barbecue rub
-(reserved from above)
4 tb Olive oil

From Will Greenwood, not-quite White House chef.

For the rub: Combine the chili, garlic and onion
powders, the sugar, salt, allspice, cumin, white
pepper and paprika in a food processor until
thoroughly mixed. Sprinkle all but 1 1/2 tablespoons
of the rub on all sides of the salmon. Let fillets
marinate for 6 hours.

To cook the salmon: Prepare a very hot grill. If you
are using wood chips on the hot coals, first soak
these in water so they will smoke more. Add soaked
chips 5 minutes before starting the salmon.

Rub the fillets with a thin film of olive oil. Grill
them approximately 8-10 minutes, depending on
thickness.

For the field greens and vinaigrette: Clean and
refresh the greens in cold water. Spin dry. Mix the
vegetable juice, vinegar and tomato together with the
reserved barbecue rub and olive oil. Toss with the
greens.

To serve: Divide greens among plates. Top each plate
with a salmon fillet. Spoon the remaining vinaigrette
in the bowl over the salmon. Serve hot.

Per serving: 298 calories, 30 grams protein, 11 grams
carbohydrates, 14 grams fat, 2 grams saturated fat, 73
milligrams cholesterol, 886 milligrams sodium.



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