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.

Step: 1

Heat grill to medium-high heat.

Step: 2

Whisk together brown sugar, hoisin sauce, soy sauce and crushed red pepper in small bowl until blended.

Step: 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.

Step: 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.

Step: 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.

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

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