Barbecued Salmon With Field Greens Recipe

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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