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.
2 tablespoons chili powder1 tablespoon garlic powder1 tablespoon onion powder3 tablespoons sugar0.5 teaspoon cumin0.25 teaspoon ground white pepper1 tablespoon paprika36 ounces salmon fillet(6 fillets about 6 ounces each )5 tablespoons olive oil1.5 cups V8® 100% Vegetable Juice1 tablespoon cider vinegar1 small tomato, chopped (about 1/2 cup)1 pound mixed salad greens
You will feel like you have had an island ...
Bring out the best flavors of fresh vegeta...
Swordfish steaks are grilled and then topp...
Salad for a main course? You bet...just ...