BBQ Salmon Salad

This salmon gets its deep, intense flavor by "marinating" in sugar and
spices before grilling. This unique technique elevates salmon to a whole
other level!

BBQ Salmon Salad
from Campbell's Kitchen

Prep Time: 15 min.
Chill Time: 6 hr.
Grill Time: 8 min.

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 /V8/® 100% Vegetable Juice
1 tablespoon cider vinegar
1 small tomato, chopped (about 1/2 cup)
1 pound mixed salad greens

1. 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.

2. 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.

3. 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.

4. Divide the salad among *6* plates. Top with the salmon.

Makes: 6 servings.

Kitchen Clip Like all fresh fish, salmon is best cooked within a
day or two of purchase. If you don't plan to use it the same day you buy
it, store it, wrapped in plastic, on ice in the refrigerator.
Received on Fri Jun 11 14:26:10 2010