Grilled Salmon, Snap Peas And Spring Mix Salad With

Name: Grilled Salmon, Snap Peas And Spring Mix Salad With Chow Mein Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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(R) Extra VeggieTM 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

Servings: persons

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(R) Extra VeggieTM 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

1
Heat grill to medium-high heat.
2
Whisk together brown sugar, hoisin sauce, soy sauce and crushed red pepper in small bowl until blended.
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.
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.
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.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons packed brown sugar, 2 tablespoons hoisin sauce, 2 tablespoons reduced-sodium soy sauce, 1/4 teaspoon crushed red pepper, and more.

Yes, Grilled Salmon, Snap Peas And Spring Mix Salad With Chow Mein Noodles falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Salmon, Snap Peas And Spring Mix Salad With Chow Mein Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions