grilled salmon, snap peas and spring mix salad with chow mein noodles

Ingredients

• Servings: 4
• 2 tablespoons packed brown sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons reduced-sodium soy sauce
• 1/4 teaspoon crushed red pepper
• 4 (4 to 6-oz each) salmon fillets
• olive oil, as needed
• salt and ground pepper to taste
• 1 (8.75 oz) package dole® extra veggie™ with snap peas
• 1/2 red bell pepper, cut into 2-inch strips
• asian vinaigrette*:
• 1/4 cup rice vinegar
• 3 tablespoons canola oil
• 2 teaspoons sesame oil
• 2 teaspoons reduced-sodium soy sauce
• 1/2 cup chow mein noodles

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• heat grill to medium-high heat.
• whisk together brown sugar, hoisin sauce, soy sauce and crushed red pepper in small bowl until blended.
• 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.
• 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.
• *asian vinaigrette: whisk together 1/4 cup rice vinegar, 3 tablespoons canola oil, 2 teaspoons sesame oil, 2 teaspoons reduced sodium soy sauce until blended. makes about 1/2 cup.