Recipe - Barbecued Salmon With Field Greens

FOR THE BARBECUE RUB
2 tablespoon Chili powder
1 tablespoon Garlic powder
1 tablespoon Onion powder
3 tablespoon Sugar
1 tablespoon Salt
One half teaspoon Ground allspice
One half teaspoon Ground cumin
One fourth teaspoon Ground white pepper
1 tablespoon Paprika
6 Salmon fillets, 5 ounce each
Olive oil for the salmon

FOR THE VINAIGRETTE
1 pound Organic field greens
1 One half cup V8 or other vegetable juice
1 tablespoon Balsamic vinegar
One half cup Chopped tomato
1 One half tablespoon Barbecue rub
(reserved from above)
4 tablespoon Olive oil

From Will Greenwood, notquite 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 One half 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 810 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip