Grilled Salmon, Snap Pea and Spring Mix Salad with Chow Mein Noodles
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 544
- Total Fat
- 36
- Saturated Fat
- 6
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 12
- Protein
- 33
- Cholesterol
- 82
- Sodium
- 651
- Total: 20 min
- Prep: 20 min
Ingredients
4 (4 to 6 oz. each) salmon fillets
Olive oil, as needed
Salt and ground black pepper, to taste
1 pkg. (8.75 oz.) DOLE® Extra Veggie™ with Snap Peas
2 tablespoons packed brown sugar
2 tablespoons hoisin sauce
2 tablespoons reduced sodium soy sauce
1/4 teaspoon crushed red pepper
1/2 red bell pepper, cut into 2-inch strips
Asian Vinaigrette, recipe follows
1/2 cup chow mein noodles
Asian Vinaigrette:
1/4 cup rice wine vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
2 teaspoons reduced sodium soy sauce
Directions
- 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.