Grilled Salmon With Field Greens

Recipe Ingredients

		For The Rub
2 tablespoons	30ml	Chili powder
1 tablespoon	15ml	Garlic powder
1 tablespoon	15ml	Onion powder
3 tablespoons	45ml	Sugar
1 tablespoon	15ml	Salt
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Ground white pepper
1 tablespoon	15ml	Paprika
6		Salmon fillets - 5 oz each
		Olive oil for the salmon
		For The Vinaigrette
1 lb	454g / 16oz	Organic field greens
1 1/2 cups	355ml	V8 or other vegetable juice
1 tablespoon	15ml	Balsamic vinegar
1/2 cup	31g / 1.1oz	Chopped tomato
1 1/2 tablespoons	22ml	Barbecue rub - (reserved from above
4 tablespoons	60ml	Olive oil

Recipe Instructions

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.

Source:
Great Chefs of America Cook Kosher

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