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

Ingredients

• 2 tablespoons brown sugar packed
• 3 tablespoons canola oil 
• 0.5 cup chow mein noodles 
• 0.3 teaspoon pepper red crushed
• 8.8 oz dole® extra with snap peas
• 4 servings salt and ground pepper to taste
• 2 tablespoons hoisin sauce 
• 2 teaspoons soya sauce reduced-sodium
• 4 servings olive oil as needed
• 0.5  bell pepper red cut into 2-inch strips
• 0.3 cup rice wine vinegar 
• 16 oz salmon fillet 
• 2 teaspoons sesame oil 

Equipment

• bowl
• whisk
• grill

Directions

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. 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.