Ingredients
2tbspbrown sugar,packed
2tbsphoisin sauce
2tbspreduced sodium soy sauce
¼tspred pepper,crushed
4salmon fillets,(4 to 6 oz each)
olive oil,as needed
salt and ground pepper,to taste
8¾ozDOLE® Extra Veggie™ with Snap Peas,(1 package)
½red bell pepper,cut into 2-inch strips
¼cuprice wine vinegar
3tbspcanola oil
2tspsesame oil
2tspreduced sodium soy sauce
½cupchow mein noodles
Preparation
Heat the grill to medium-high heat.
Whisk together the brown sugar, hoisin sauce, soy sauce and crushed red pepper in small bowl until blended.
Brush the 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, then cook for an additional 30 seconds per side.
Whisk together the rice wine vinegar, canola oil, sesame oil, reduced-sodium soy sauce until blended. This yields about ½ cup.
Combine the salad blend, snap peas from the pouch, and red bell pepper in a 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.
Serve and enjoy.
