Cooking Directions

• 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.

Ingredients

• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 3 tablespoons sugar
• 0.5 teaspoon cumin
• 0.25 teaspoon ground white pepper
• 1 tablespoon paprika
• 36 ounces salmon fillet(6 fillets about 6 ounces each )
• 5 tablespoons olive oil
• 1.5 cups V8® 100% Vegetable Juice
• 1 tablespoon cider vinegar
• 1 small tomato, chopped (about 1/2 cup)
• 1 pound mixed salad greens