BBQ Salmon over Mixed Greens

2 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

3 tablespoons white sugar

1 tablespoon salt

½ teaspoon ground allspice

½ teaspoon ground cumin

¼ teaspoon ground white pepper

1 tablespoon paprika

6 (6 ounce) fillets salmon

olive oil

1 ½ cups tomato-vegetable juice cocktail

1 tablespoon balsamic or cider vinegar

½ cup chopped tomatoes

4 tablespoons olive oil

1 pound mixed salad greens, rinsed and dried

In a small bowl, mix together chili powder, garlic powder, onion powder, sugar, salt, allspice, cumin, white pepper, and paprika. Reserve 1 1/2 tablespoons of the mixture for the vinaigrette, and sprinkle remaining spice mixture over salmon fillets. Cover, and refrigerate for 6 hours.

Preheat grill for high heat.

Lightly oil grill grate, and spread a small amount of olive oil on salmon fillets. Cook salmon 4 to 5 minutes per side, or until easily flaked with a fork.

In a small bowl, mix together tomato-vegetable juice cocktail, vinegar, tomatoes, olive oil, and reserved spice mixture to make vinaigrette. Place salad greens in a large bowl, drizzle with vinaigrette, and toss to coat.

Divide greens among individual serving plates. Top each plate with a salmon fillet, and spoon any remaining vinaigrette over the salmon.