Barbecued Salmon

This is one of my all time favorite salmon recipes.  It's so incredible tasty, and never fails me or company.  It's definitely one that impresses.  My cousin Christina turned me onto it, so a big thanks to her.

Barbecued Salmon

From:  Gourmet, April 1996

Makes/Servers:  6

2 tbsp	chili powder
1 tbsp	salt
1 tbsp	sugar (replace this with 1/4 tsp powdered Stevia or coconut crystals)
1 tbsp	onion powder
1 tbsp	garlic powder
1 tsp	ground cumin
1/8 tsp	cayenne pepper, or to taste
6	salmon filet, 6-ounces each
1/2 cup	tomato vegetable juice
2 tbsp	balsamic vinegar
1/4 cup	olive oil
1 pint	grape tomatoes, sliced into small wedges
1/2 lb	mesclun mix

In a small bowl, stir together the first set of ingredients to create the spice mixture.  Reserve 1-1/2 tsp of the spice mixture for the vinaigrette.

Divide remaining spice mixture among the salmon pieces, rubbing into fish, and arrange fish in one layer in a shallow dish.  Chill fish, covered, for 2 hours.

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

Grill fish until just cooked through, about 5-7 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.    I also served this with Jillian Michael's Body Revolution Spinach with tomato salad, which I'll post later.

Divide salmon pieces among plates and pour remaining vinaigrette over each serving.