Grilled Salmon, Snap Peas and Spring Mix Salad with Chow Mein Noodles

Salmon fillets are grilled and brushed with an Asian-inspired sauce then served on fresh salad greens with snap peas tossed with Asian Vinaigrette.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 401 Calories

Ingredients

• 2 tablespoons packed brown sugar
• 2 teaspoons sesame oil
• ¼ cup rice wine vinegar
• 3 tablespoons canola oil
• ¼ teaspoon crushed red pepper
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons hoisin sauce
• salt and ground pepper to taste
• 1 (8.75 oz) package DOLE® Extra Veggie™ with Snap Peas
• 4 (4 to 6-oz each) salmon fillets
• Olive oil, as needed
• ½ red bell pepper, cut into 2-inch strips
• 2 teaspoons reduced-sodium soy sauce
• ½ cup chow mein noodles

Recipe Instructions

Step 1

Heat grill to medium-high heat.

Step 2

Whisk together brown sugar, hoisin sauce, soy sauce and crushed red pepper in small bowl until blended.

Step 3

Brush salmon with oil and season with salt and pepper, to taste. Grill 8 to 10 minutes, turning once, or until desired doneness. Generously brush both sides of fish with soy sauce mixture; cook additional 30 seconds per side.

Step 4

Combine salad blend, snap peas from pouch and red bell pepper in large bowl. Toss with Asian Vinaigrette, to taste. Divide salad mixture on 4 large plates. Top each with grilled salmon and sprinkle with chow mein noodles.

Step 5

*Asian Vinaigrette: Whisk together 1/4 cup rice wine vinegar, 3 tablespoons canola oil, 2 teaspoons sesame oil, 2 teaspoons reduced sodium soy sauce until blended. Makes about 1/2 cup.