Total Time
1hr 20mins
Prep 1 hr
Cook 20 mins

We made this in the summer, twice, turned our great, will be trying it in the broiler soon.

Ingredients Nutrition

Directions

  1. For the rub: In a small bowl, combine the chili powder, garlic powder, onion powder, sugar, salt, allspice, cumin, white pepper and paprika.
  2. Mix well and sprinkle all but 1 1/2 tablespoons of the rub on all sides of the salmon.
  3. Cover salmon and refrigerate for 6 hours.
  4. Reserve the 1 1/2 tablespoons of rub for the vinaigrette.
  5. Preheat an outdoor grill for high heat and lightly oil grate.
  6. Lightly apply a thin film of olive oil to the salmon fillets.
  7. Grill over high heat for 8 to 10 minutes, or to desired doneness.
  8. For the mixed greens and vinaigrette: Clean and refresh the greens; dry thoroughly.
  9. In a small bowl, combine the tomato-vegetable juice cocktail, vinegar, tomatoes, olive oil and reserved rub.
  10. Mix well and toss with the greens.
  11. Divide greens among plates.
  12. Top each plate with a salmon fillet and spoon any remaining vinaigrette over the salmon.

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