BBQ Salmon Over Mixed Greens

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

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 2  tablespoons chili powder
• 1  tablespoon garlic powder
• 1  tablespoon onion powder
• 3  tablespoons white sugar
• 1  tablespoon salt
• 1⁄2 teaspoon ground allspice
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon white pepper
• 1  tablespoon paprika
• 6 (6 ounce)  salmon fillets
• 1  tablespoon olive oil
• 1  lb  mixed salad green
• 1 1⁄2 cups  tomato cocktail juice
• 1  tablespoon apple cider vinegar
• 1⁄2 cup chopped tomato
• 4  tablespoons olive oil

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.