Barbecued Scallops Hoisin
INGREDIENTS:
--FOR THE BARBECUE RUB--
2 tb Chili powder
1 tb Garlic powder
1 tb Onion powder
3 tb Sugar
1 tb Salt
1/2 ts Ground allspice
1/2 ts Ground cumin
1/4 ts Ground white pepper
1 tb Paprika
6 Salmon fillets, 5 oz each
Olive oil for the salmon
--FOR THE BARBECUE RUB--
2 tb Chili powder
1 tb Garlic powder
1 tb Onion powder
3 tb Sugar
1 tb Salt
1/2 ts Ground allspice
1/2 ts Ground cumin
1/4 ts Ground white pepper
1 tb Paprika
6 Salmon fillets, 5 oz each
Olive oil for the salmon
--FOR THE VINAIGRETTE--
1 lb Organic field greens 1 1/2 c V8 or other vegetable juice 1 tb Balsamic vinegar 1/2 c Chopped tomato 1 1/2 tb Barbecue rub -(reserved from above) 4 tb Olive oil
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.
1 lb Organic field greens 1 1/2 c V8 or other vegetable juice 1 tb Balsamic vinegar 1/2 c Chopped tomato 1 1/2 tb Barbecue rub -(reserved from above) 4 tb Olive oil
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.