How To Make Grilled Salmon, Snap Peas, and Mix Salad
On a bed of mixed veggie salad that’s tossed in Asian vinaigrette, simple-seasoned grilled salmon is topped with chow mein noodles for a hearty plate.
Serves:
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
For Asian Vinaigrette:
- ¼cuprice wine vinegar
- 3tbspcanola oil
- 2tspsesame oil
- 2tspreduced sodium soy sauce
- ½cupchow mein noodles
Instructions
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Heat the grill to medium-high heat.
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Whisk together the brown sugar, hoisin sauce, soy sauce and crushed red pepper in small bowl until blended.
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Brush the salmon with oil and season with salt and pepper, to taste.
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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.
Asian Vinaigrette:
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Whisk together the rice wine vinegar, canola oil, sesame oil, reduced-sodium soy sauce until blended. This yields about ½ cup.
To Assemble:
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Combine the salad blend, snap peas from the pouch, and red bell pepper in a large bowl. Toss with Asian Vinaigrette, to taste.
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Divide salad mixture on 4 large plates. Top each with grilled salmon and sprinkle with chow mein noodles.
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Serve and enjoy.
Nutrition
- Calories: 1095.54kcal
- Fat: 73.80g
- Saturated Fat: 14.32g
- Trans Fat: 0.04g
- Monounsaturated Fat: 27.86g
- Polyunsaturated Fat: 20.33g
- Carbohydrates: 18.49g
- Fiber: 2.78g
- Sugar: 9.84g
- Protein: 84.70g
- Cholesterol: 222.03mg
- Sodium: 1246.68mg
- Calcium: 82.46mg
- Potassium: 1674.86mg
- Iron: 3.33mg
- Vitamin A: 58.38µg
- Vitamin C: 71.93mg
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