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

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.

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist
Asian Vinaigrette*:

Time Details

    PREP : 20 mins

    COOK : 20 mins

    TOTAL :

    SERVING : 4

    YIELD : 4 servings

  • Heat grill to medium-high heat.

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  • 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.

Per Serving: 401 calories; protein 26.7g; carbohydrates 21.4g; fat 22.9g; cholesterol 51.4mg; sodium 888.3mg.