Barbecued Salmon With Field Greens Recipe




Barbecued Salmon With Field Greens Ingredients


FOR THE BARBECUE RUB

2 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
3 tbsp sugar
1 tbsp salt
1/2 tsp ground allspice
1/2 tsp ground cumin
1/4 tsp ground white pepper
1 tbsp paprika
6 salmon fillets, 5 oz each
1 olive oil for the salmon

FOR THE VINAIGRETTE

1 lb organic field greens
1 1/2 cup v8 or other vegetable juice
1 tbsp balsamic vinegar
1/2 cup chopped tomato
1 1/2 tbsp barbecue rub (reserved from above)
4 tbsp olive oil

A Recipe for
Barbecued Salmon With Field Greens

 

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This Barbecued Salmon With Field Greens recipe is one of many in our Barbecue Category.






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This Recipe for Barbecued Salmon With Field Greens is one of thousands in the Recipes-to-go Barbecue Cookbook.


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This is a recipe for Barbecued Salmon With Field Greens from the recipe cookbook of Recipes-to-go (Barbecue)


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Food Tip
Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes




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Food Tip
Try basting or searing beef with stock or broth instead of oil.




Barbecued Salmon With Field Greens

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Barbecued Salmon With Field Greens Directions

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.

Serves: 6

 

 

 

 

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