Ingreadient

• 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.