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DeBoer's Auto Blog

Barbecued Salmon with Mixed Greens and Tomato Vinaigrette

Posted by Bill DeBoer Jr.

Jun 28, 2019 9:50:00 AM

 This old favorite Salmon recipe came from a 1996 Bon Appetite Magazine.(they are no longer in print and we haven't been able to find an on-line site)  The Salmon is delicious the and tomato vinaigrette dressing is amazing on the salad. Great for a small dinner party easy to prep ahead of time. 

For spice mixture


2 tablespoons chili powder

1 tablespoon salt

1 tablespoon sugar

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon ground cumin

1/8 teaspoon cayenne or to taste

6 six-ounce pieces salmon fillet

1/2 cup tomato vegetable juice

2 tablespoons balsamic vinegar 

1/4 cup olive oil

1/3 cup finely chopped seeded peeled vine-ripened tomatoes

1/2 pound mesclun (mixed baby greens)


Make spice mixture:

In a small bowl stir together all spice mixture ingredients and reserve 1 1/2 teaspoons for vinaigrette. Divide remaining spice mixture among salmon pieces, rubbing into fish and arrange fish in one layer on a shallow dish. Chill fish covered 2 hours.

Prepare Grill

In a bowl whisk together tomato vegetable juice, vinegar and reserved spice mixture and add oil in a stream, whisking until emulsified. 

Grill fish until just cooked through, about 5 minutes on each side.

While fish is cooking, in a bowl toss tomato and mesclun with enough vinaigrette to coat lightly and divide among 6 plates and pour remaining vinaigrette around each serving.



Topics: Barbeque Salmon Recipe, Randy's Top Pick, So Delicious


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