Barbecued Salmon with Field Greens Recipe

Name: Barbecued Salmon with Field Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons chili powder; 1 tablespoon garlic powder; 1 tablespoon onion powder; 3 tablespoons sugar; 1 tablespoon salt; 1/2 teaspoon allspice ground; 1/2 teaspoon cumin; 1/4 teaspoon white pepper ground; 1 tablespoon paprika; 6 each salmon fillets 5 oz each; 1 x olive oil for the salmon; 1 pound mixed salad greens organic field; 1 1/2 cups v8 juice or other vegetable juice; 1 tablespoon balsamic vinegar; 1/2 cup tomatoes chopped; 1 1/2 tablespoons barbeque rub (reserved from above); 4 tablespoons olive oil

Servings: persons

2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons sugar
1 tablespoon salt
1/2 teaspoon allspice ground
1/2 teaspoon cumin
1/4 teaspoon white pepper ground
1 tablespoon paprika
6 each salmon fillets 5 oz each
1 x olive oil for the salmon
1 pound mixed salad greens organic field
1 1/2 cups v8 juice or other vegetable juice
1 tablespoon balsamic vinegar
1/2 cup tomatoes chopped
1 1/2 tablespoons barbeque rub (reserved from above)
4 tablespoons olive oil

1
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.
2
Sprinkle all but 1 1/2 tablespoons of the rub on all sides of the salmon.
3
Let fillets marinate for 6 hours.
4
To cook the salmon: Prepare a very hot grill.
5
If you are using wood chips on the hot coals, first soak these in water so they will smoke more.
6
Add soaked chips 5 minutes before starting the salmon.
7
Rub the fillets with a thin film of olive oil.
8
Grill them approximately 8 to 10 minutes, depending on thickness.
9
For the field greens and vinaigrette: Clean and refresh the greens in cold water.
10
Spin dry.
11
Mix the vegetable juice, vinegar and tomato together with the reserved barbecue rub and olive oil.
12
Toss with the greens.
13
To serve: Divide greens among plates.
14
Top each plate with a salmon fillet.
15
Spoon the remaining vinaigrette in the bowl over the salmon.
16
Serve hot.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons chili powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, 3 tablespoons sugar, and more.

Yes, Barbecued Salmon with Field Greens falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barbecued Salmon with Field Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions