BBQ SALMON SALAD

Made With:

Beverages

V8® 100% Vegetable Juice

The original V8 juice! This uniquely satisfying blend of eight vegetable juices is vitamin-rich and helps your patrons get 2 servings* of vegetables in every nutritious 8-ounce serving for a balanced lifestyle.

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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 409
% Daily Value
Total Fat 14.8g
23%
Saturated Fat 2.3g
12%
Cholesterol 78mg
26%
Sodium 987mg
41%
Total Carbohydrate 28.6g
10%
Dietary Fiber 3.1g
12%
Protein 38.2g
76%
Vitamin A 194%
Vitamin C 84%
Calcium 6%
Iron 9%
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 409
% Daily Value
Total Fat 14.8g
23%
Saturated Fat 2.3g
12%
Cholesterol 78mg
26%
Sodium 987mg
41%
Total Carbohydrate 28.6g
10%
Dietary Fiber 3.1g
12%
Protein 38.2g
76%
Vitamin A 194%
Vitamin C 84%
Calcium 6%
Iron 9%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Beverages

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 0 3/4  cups
olive oil 0 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, boneless, 6 oz each 9 lb.
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.
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