Barbecued salmon with field greens
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Barbecued salmon with field greens
  Salmon    Greens    Fish  
Last updated 6/12/2012 1:07:07 AM. Recipe ID 32936. Report a problem with this recipe.
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      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 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

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.
  
  




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Recipe ID 32936 (Apr 03, 2005)

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