Barbecued Salmon with Field Greens Recipe

Title: Barbecued Salmon with Field Greens
  Categories: Fish, Main dish
       Yield: 6 servings
  
 MMMMM--------------------FOR THE BARBECUE RUB-------------------------
       2 tb Chili powder
       1 tb Garlic powder
       1 tb Onion powder
       3 tb Sugar
       1 tb Salt
     1/2 t  Ground allspice
     1/2 t  Ground cumin
     1/4 t  Ground white pepper
       1 tb Paprika
       6    Salmon fillets, 5 oz each
            Olive oil for the salmon
 
 MMMMM--------------------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.
  
 MMMMM