- 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 wine vinegar
- 3 tablespoons canola oil
- 2 teaspoons sesame oil
- 2 teaspoons reduced-sodium soy sauce
- 1/2 cup chow mein noodles
- 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 wine vinegar, 3 tablespoons canola oil, 2 teaspoons sesame oil, 2 teaspoons reduced sodium soy sauce until blended. Makes about 1/2 cup.
05/08/2018
recipepes.com
Grilled Salmon, Snap Peas and Spring Mix Salad with Chow Mein Noodles, recipe
PT15M
PT1H
5
455 calories