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Ingredientes
- 2 Tbsp. Chili pwdr
- 1 Tbsp. Garlic pwdr
- 1 Tbsp. Onion pwdr
- 3 Tbsp. Sugar
- 1 Tbsp. Salt
- 1/2 tsp Grnd allspice
- 1/2 tsp Grnd cumin
- 1/4 tsp Grnd white pepper
- 1 Tbsp. Paprika
- 6 x Salmon fillets, 5 ounce each Extra virgin olive oil for the salmon
- 1 lb Organic field greens
- 1 1/2 c. V8 or possibly other vegetable juice
- 1 Tbsp. Balsamic vinegar
- 1/2 c. Minced tomato
- 1 1/2 Tbsp. Barbecue rub (reserved from above)
- 4 Tbsp. Extra virgin olive oil
Direcciones
- For the rub: Combine the chili, garlic and onion powders, the sugar, salt, allspice, cumin, white pepper and paprika in a food processor till thoroughly mixed. Sprinkle all but 1 1/2 Tbsp. of the rub on all sides of the salmon. Let fillets marinate for 6 hrs.
- To cook the salmon: Prepare a very warm grill. If you are using wood chips on the warm coals, first soak these in water so they will smoke more. Add in soaked chips 5 min before starting the salmon.
- Rub the fillets with a thin film of extra virgin olive oil. Grill them approximately 8-10 min, depending on thickness.
- For the field greens and vinaigrette: Clean and refresh the greens in cool water. Spin dry. Mix the vegetable juice, vinegar and tomato together with the reserved barbecue rub and extra virgin 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 warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 541 | |
| Calories from Fat 325 | 60% |
| Total Fat 36.24g | 45% |
| Saturated Fat 7.4g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 1308mg | 55% |
| Potassium 856mg | 24% |
| Total Carbs 11.4g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 8.04g | 5% |
| Protein 41.42g | 66% |
