Best 7 Grilled Salmon Snap Peas And Spring Mix Salad With Chow Mein Noodles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Grilled Salmon Snap Peas and Spring Mix Salad with Chow Mein Noodles is a delightful dish that combines the flavors of grilled salmon, snap peas, spring mix, and chow mein noodles. This salad is perfect for a light and healthy meal, and it can be easily tailored to your own preferences. Whether you're a fan of Asian-inspired cuisine or simply looking for a new way to enjoy grilled salmon, this recipe is sure to please.

Let's cook with our recipes!

GRILLED SHRIMP, SNAP PEA AND SPRING MIX SALAD WITH SOUTHWEST VINAIGRETTE



Grilled Shrimp, Snap Pea and Spring Mix Salad with Southwest Vinaigrette image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound raw medium-large shrimp, peeled and deveined
Southwest Vinaigrette, recipe follows
Salt and ground black pepper, to taste
1 pkg. (8.75 oz.) DOLE® Extra Veggie¿ with Snap Peas
1 cup canned black beans, rinsed and drained
1 medium avocado, peeled and cubed
1/2 cup sliced DOLE Red Onion
Lightly crushed tortilla or corn chips
1/3 cup canola oil
2 tablespoons cider vinegar
2 tablespoons lime juice
1 tablespoon dry taco seasoning (from 1-ounce package)

Steps:

  • Heat grill to medium heat. Toss shrimp with 2 tablespoons Southwest Vinaigrette and season with salt and pepper, to taste. Grill shrimp 4 to 5 minutes or until pink, turning once. Combine salad blend, snap peas from pouch, black beans, avocado and red onion in large bowl. Toss with Southwest Vinaigrette, to taste. Divide salad mixture on 4 plates. Top each with grilled shrimp and sprinkle with crushed tortilla chips, as desired.
  • Southwest Vinaigrette: Whisk together 1/3 cup canola oil, 2 tablespoons cider vinegar, 2 tablespoons lime juice and 1 tablespoon dry taco seasoning (from 1-ounce package) until blended. Season with salt and ground black pepper, to taste. Makes about 1 cup.

GRILLED SALMON, SNAP PEAS AND SPRING MIX SALAD WITH CHOW MEIN NOODLES



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

Salmon fillets are grilled and brushed with an Asian-inspired sauce then served on fresh salad greens with snap peas tossed with Asian Vinaigrette.

Provided by Dole

Categories     Dole

Time 20m

Yield 4

Number Of Ingredients 14

2 tablespoons packed brown sugar
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
¼ teaspoon crushed red pepper
4 (4 to 6-oz each) salmon fillets
Olive oil, as needed
Salt and ground pepper to taste
1 (8.75 oz) package DOLE® Extra Veggie™ with Snap Peas
½ red bell pepper, cut into 2-inch strips
¼ cup rice wine vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
½ cup chow mein noodles

Steps:

  • Heat grill to medium-high heat.
  • 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.

Nutrition Facts : Calories 400.7 calories, Carbohydrate 21.4 g, Cholesterol 51.4 mg, Fat 22.9 g, Fiber 1.6 g, Protein 26.7 g, SaturatedFat 3 g, Sodium 888.3 mg, Sugar 14.2 g

GRILLED SALMON, SNAP PEAS AND SPRING MIX SALAD WITH CHOW MEIN NOODLES



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

Salmon fillets are grilled and brushed with an Asian-inspired sauce then served on fresh salad greens with snap peas tossed with Asian Vinaigrette.

Provided by Dole

Categories     Dole

Time 20m

Yield 4

Number Of Ingredients 14

2 tablespoons packed brown sugar
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
¼ teaspoon crushed red pepper
4 (4 to 6-oz each) salmon fillets
Olive oil, as needed
Salt and ground pepper to taste
1 (8.75 oz) package DOLE® Extra Veggie™ with Snap Peas
½ red bell pepper, cut into 2-inch strips
¼ cup rice wine vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
½ cup chow mein noodles

Steps:

  • Heat grill to medium-high heat.
  • 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.

Nutrition Facts : Calories 400.7 calories, Carbohydrate 21.4 g, Cholesterol 51.4 mg, Fat 22.9 g, Fiber 1.6 g, Protein 26.7 g, SaturatedFat 3 g, Sodium 888.3 mg, Sugar 14.2 g

GRILLED SALMON, SNAP PEAS AND SPRING MIX SALAD WITH CHOW MEIN NOODLES



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

Salmon fillets are grilled and brushed with an Asian-inspired sauce then served on fresh salad greens with snap peas tossed with Asian Vinaigrette.

Provided by Dole

Categories     Dole

Time 20m

Yield 4

Number Of Ingredients 14

2 tablespoons packed brown sugar
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
¼ teaspoon crushed red pepper
4 (4 to 6-oz each) salmon fillets
Olive oil, as needed
Salt and ground pepper to taste
1 (8.75 oz) package DOLE® Extra Veggie™ with Snap Peas
½ red bell pepper, cut into 2-inch strips
¼ cup rice wine vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
½ cup chow mein noodles

Steps:

  • Heat grill to medium-high heat.
  • 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.

Nutrition Facts : Calories 400.7 calories, Carbohydrate 21.4 g, Cholesterol 51.4 mg, Fat 22.9 g, Fiber 1.6 g, Protein 26.7 g, SaturatedFat 3 g, Sodium 888.3 mg, Sugar 14.2 g

GRILLED SALMON, SNAP PEAS AND SPRING MIX SALAD WITH CHOW MEIN NOODLES



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

Salmon fillets are grilled and brushed with an Asian-inspired sauce then served on fresh salad greens with snap peas tossed with Asian Vinaigrette.

Provided by Dole

Categories     Dole

Time 20m

Yield 4

Number Of Ingredients 14

2 tablespoons packed brown sugar
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
¼ teaspoon crushed red pepper
4 (4 to 6-oz each) salmon fillets
Olive oil, as needed
Salt and ground pepper to taste
1 (8.75 oz) package DOLE® Extra Veggie™ with Snap Peas
½ red bell pepper, cut into 2-inch strips
¼ cup rice wine vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
½ cup chow mein noodles

Steps:

  • Heat grill to medium-high heat.
  • 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.

Nutrition Facts : Calories 400.7 calories, Carbohydrate 21.4 g, Cholesterol 51.4 mg, Fat 22.9 g, Fiber 1.6 g, Protein 26.7 g, SaturatedFat 3 g, Sodium 888.3 mg, Sugar 14.2 g

GRILLED SALMON, SNAP PEAS AND SPRING MIX SALAD WITH CHOW MEIN NOODLES



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

Salmon fillets are grilled and brushed with an Asian-inspired sauce then served on fresh salad greens with snap peas tossed with Asian Vinaigrette.

Provided by Dole

Categories     Dole

Time 20m

Yield 4

Number Of Ingredients 14

2 tablespoons packed brown sugar
2 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
¼ teaspoon crushed red pepper
4 (4 to 6-oz each) salmon fillets
Olive oil, as needed
Salt and ground pepper to taste
1 (8.75 oz) package DOLE® Extra Veggie™ with Snap Peas
½ red bell pepper, cut into 2-inch strips
¼ cup rice wine vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
½ cup chow mein noodles

Steps:

  • Heat grill to medium-high heat.
  • 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.

Nutrition Facts : Calories 400.7 calories, Carbohydrate 21.4 g, Cholesterol 51.4 mg, Fat 22.9 g, Fiber 1.6 g, Protein 26.7 g, SaturatedFat 3 g, Sodium 888.3 mg, Sugar 14.2 g

CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS



Crispy Asian salmon with stir-fried noodles, pak choi & sugar snap peas image

Pack your stir-fry with vegetables and top with marinated fish. This recipe cooks enough salmon for lunch the next day

Provided by Jennifer Irvine

Categories     Main course

Time 25m

Number Of Ingredients 20

2 x 100g salmon fillets (plus 2 more 100g salmon fillets if cooking for Flaked salmon salad lunch - see 'goes well with')
2 tsp reduced salt tamari or soy sauce
2cm piece ginger, peeled and finely chopped or grated
1 garlic clove, finely chopped
2 tbsp lemon or lime juice
1 tsp sesame oil
85g vermicelli rice noodle
2 tsp rapeseed oil
1 tsp sesame oil
1 spring onion, trimmed and thinly sliced
1 garlic clove, finely chopped
½ red chilli, deseeded and finely chopped
2cm piece ginger, peeled and finely chopped
100g sugar snap pea
100g pak choi (or spinach)
1 large red pepper, sliced
1 tsp tamari or soy sauce
1 tsp Thai fish sauce
juice ½ lime
1 tbsp finely chopped coriander

Steps:

  • Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
  • Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
  • Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
  • In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
  • Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

Nutrition Facts : Calories 444 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium

Tips:

  • Choose the freshest ingredients possible. This will make a big difference in the flavor of your dish.
  • Don't overcook the salmon. It should be cooked through, but still slightly pink in the center.
  • Make sure the snap peas are crisp-tender. You don't want them to be mushy.
  • Use a light hand with the dressing. You don't want to overpower the flavors of the salmon and vegetables.
  • Serve the salad immediately. This is a dish that is best enjoyed fresh.

Conclusion:

This grilled salmon snap peas and spring mix salad with chow mein noodles is a delicious and healthy meal that is perfect for a summer lunch or dinner. The salmon is cooked to perfection, the snap peas are crisp-tender, and the spring mix is fresh and flavorful. The chow mein noodles add a nice crunch and texture to the salad. This dish is also very easy to make, so it's a great option for busy weeknights.

Related Topics