Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----for the rub-----
   2      tablespoons   chili powder
   1      tablespoon    garlic powder
   1      tablespoon    onion powder
   3      tablespoons   sugar
   1      tablespoon    salt
     1/2  teaspoon      ground allspice
     1/2  teaspoon      ground cumin
     1/4  teaspoon      ground white pepper
   1      tablespoon    paprika
   6                    salmon fillets -- 5 oz each
                        olive oil for the salmon
                        -----for the vinaigrette-----
   1      pound         organic field greens
   1 1/2  cups          v8 or other vegetable juice
   1      tablespoon    balsamic vinegar
     1/2  cup           chopped tomato
   1 1/2  tablespoons   barbecue rub -- (reserved from
                        -- above
   4      tablespoons   olive oil

Preparation:

From Will Greenwood, not-quite White House chef. 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.