BBQ SALMON SALAD

Made With:

Product

V8® 100% Vegetable Juice

V8 Original 100% Vegetable Juice is a unique and satisfying plant-powered juice blend that gives your body the replenishment it needs. Made using a blend of tomato and other vegetable juices, this juice drink is an easy and satisfying way to help meet your daily needs. V8 juice contains a mix of vegetable juices and tomato juice. It is also an excellent source of vitamin A and vitamin C.

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Tip

Ingredient Options: Other fish may be used instead of salmon such as tilapia, trout, tuna or catfish, but cooking times will change according to fillet size and thickness. Also, other additions may be made to the salad including fresh fruit (pineapple, mango, papaya, etc.) as well as other vegetables such as zucchini, yellow squash, fennel, etc.

Nutrition Facts
Serving Size
1 SERVING (1 FILLET, 2 CUP SALAD, 2 TBSP DRESSING)
Amount Per Serving
Calories 415
% Daily Value
Total Fat 15g
23%
Saturated Fat 2.4g
12%
Cholesterol 80mg
27%
Sodium 990mg
41%
Total Carbohydrate 28.7g
10%
Dietary Fiber 3.2g
13%
Protein 39.9g
80%
Vitamin A 45%
Vitamin C 56%
Calcium 5%
Iron 12%
Total Time

35 min.

Serving & Size

1 SERVING (1 FILLET, 2 CUP SALAD, 2 TBSP DRESSING)

Yields

BBQ-grilled salmon is brushed with a spicy sauce that includes V8, and served on top of a salad with greens, tomatoes, cucumbers, carrots and corn.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 FILLET, 2 CUP SALAD, 2 TBSP DRESSING)
Amount Per Serving
Calories 415
% Daily Value
Total Fat 15g
23%
Saturated Fat 2.4g
12%
Cholesterol 80mg
27%
Sodium 990mg
41%
Total Carbohydrate 28.7g
10%
Dietary Fiber 3.2g
13%
Protein 39.9g
80%
Vitamin A 45%
Vitamin C 56%
Calcium 5%
Iron 12%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

V8® 100% Vegetable Juice

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Weight Measure
V8® 100% Vegetable Juice qt.
cider vinegar cups
brown sugar 8 oz. cups
barbecue dry spice rub and seasoning 3/4  cups
olive oil 3/4  cups
green onion, chopped 7 oz. cups
1. In covered container whisk together juice, vinegar, sugar and half the spice rub mixture and mix well.

2. Whisk in olive oil and then scallions to finish. Cover and refrigerate at least 2 hours before serving. Reserve 2/3 of BBQ sauce for basting fish while grilling and remainder to use as a salad dressing for completed salad.
Weight Measure
salmon fillet, yield from 1 pound raw
vegetable cooking spray, as needed
3. Place fish fillets on a sheetpan in one layer and sprinkle evenly with remaining BBQ spice rub. Cover and refrigerate at least 2 hours or overnight before cooking.

4. Before grilling, spray each seasoned fillet with non-stick cooking spray and grill, over high heat, seasoned-side down over fire for 1 minute. Turn and baste with BBQ sauce several times for 2 minutes over top of each fillet until fish flakes easily when tested with a fork and internal temperature is 165°F. or higher for 15 seconds.

CCP: May be served hot 140°F or higher, or chilled 40°F or lower.
Weight Measure
mixed salad greens 48 oz. 48  cups
tomato, chopped 72 oz. 12 1/2  cups
cucumber, peeled, seeded, diced 28 oz. cups
carrot, shredded 24 oz. cups
frozen whole kernel corn, thawed, drained 33 oz. cups
5. For Each Serving: Place 2 cups greens on chilled dinner plate. Top with 1/2 cup chopped tomatoes, 1/4 cup each: diced cucumber, shredded carrot and corn kernels.

6. Place a cooked fish fillet over top of salad and drizzle with 2 tbsp. BBQ sauce to serve.

© 2023 Campbell Soup Company