2 tablespoons chili powder1 tablespoon garlic powder1 tablespoon onion powder3 tablespoons sugar0.5 teaspoon cumin0.25 teaspoon ground white pepper1 tablespoon paprika36 ounces salmon fillet(6 fillets about 6 ounces each )5 tablespoons olive oil1.5 cups V8® 100% Vegetable Juice1 tablespoon cider vinegar1 small tomato, chopped (about 1/2 cup)1 pound mixed salad greens
Stir the chili powder, garlic powder, onion powder, sugar, cumin, white pepper and paprika in a small bowl. Reserve 1 1/2 tablespoons mixture for the dressing. Sprinkle the salmon with the remaining seasoning mixture. Cover the salmon and refrigerate for 6 hours.Lightly oil the grill rack. Heat the grill to high. Brush the salmon with 1 tablespoon oil. Grill for 8 minutes or until the salmon flakes easily when tested with a fork.Beat the vegetable juice, vinegar, tomato, remaining oil and reserved seasoning mixture in a large bowl with a fork or whisk until blended. Add the salad greens and toss to coat.Divide the salad among 6 plates. Top with the salmon.