Bbq Salmon Over Mixed Greens Recipes

Steps:

• Prepare a grill for medium-high heat.
• Line a baking sheet with parchment paper. Stir together the cream cheese, lemon zest, 1 tablespoon of the lemon juice, the chopped dill, a large pinch of salt and several grinds of pepper in a small mixing bowl. Set aside.
• Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an elongated crust, approximately 16 inches long and 6 inches wide. Transfer the crusts to the prepared baking sheet. Brush both sides of both crusts with 2 tablespoons of the oil and lightly sprinkle with salt.
• Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 2 minutes. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet.
• Smear each crust with the cream cheese mixture. Shingle the smoked salmon on top making sure that each bite will have a piece of salmon. Scatter the sliced cucumbers and radishes on top of the salmon and garnish with dill fronds.
• Whisk together the remaining lemon juice, remaining 2 tablespoons oil and a large pinch of salt and pepper in a large bowl. Add the mesclun mix and toss to combine. Serve the pizzas family-style or cut each pizza in half and serve as individual pizzas for 4 people, with some salad on the side.
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Steps:

• Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan; drizzle with orange and lemon juices., In a small bowl, mix remaining ingredients; sprinkle over fillets. Bake 13-15 minutes or until fish flakes easily with a fork.

Steps:

• 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.

Steps:

• For the rub: In a small bowl, combine the chili powder, garlic powder, onion powder, sugar, salt, allspice, cumin, white pepper and paprika.
• Mix well and sprinkle all but 1 1/2 tablespoons of the rub on all sides of the salmon.
• Cover salmon and refrigerate for 6 hours.
• Reserve the 1 1/2 tablespoons of rub for the vinaigrette.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Lightly apply a thin film of olive oil to the salmon fillets.
• Grill over high heat for 8 to 10 minutes, or to desired doneness.
• For the mixed greens and vinaigrette: Clean and refresh the greens; dry thoroughly.
• In a small bowl, combine the tomato-vegetable juice cocktail, vinegar, tomatoes, olive oil and reserved rub.
• Mix well and toss with the greens.
• Divide greens among plates.
• Top each plate with a salmon fillet and spoon any remaining vinaigrette over the salmon.