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

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SESAME NOODLES WITH SHRIMP & SNAP PEAS



Sesame Noodles with Shrimp & Snap Peas image

Stir-fries and busy nights are a match made in heaven. For a boost of vibrant color and freshness, I sometimes stir in chopped cilantro just before I serve it from the pan. -Nedra Schell, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

8 ounces uncooked whole wheat linguine
1 tablespoon canola oil
1 pound uncooked medium shrimp, peeled and deveined
2 cups fresh sugar snap peas, trimmed
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
3/4 cup reduced-fat Asian toasted sesame salad dressing

Steps:

  • Cook linguine according to package directions for al dente., Meanwhile, in a large skillet, heat oil over medium-high heat. Add shrimp, peas, salt and pepper flakes; stir-fry 2-3 minutes or until shrimp turn pink and peas are crisp-tender., Drain linguine, reserving 1/4 cup pasta water. Add pasta, pasta water and salad dressing to shrimp mixture; toss to combine.

Nutrition Facts : Calories 418 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 646mg sodium, Carbohydrate 60g carbohydrate (13g sugars, Fiber 8g fiber), Protein 29g protein.

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.

SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION



Spiced Salmon With Sugar Snap Peas and Red Onion image

Seared sugar snap peas and red onions make a sweet accompaniment to silky salmon fillets in this lovely springtime one-pan meal. The salmon fillets, coated in a garlicky spice blend, are briefly browned, leaving fragrant, savory drippings in the pan. Those drippings then season the vegetables, infusing them as they cook. Keep an eye on the salmon, especially if you prefer it on the rare side. Thin fillets in particular are all too easy to overcook.

Provided by Melissa Clark

Categories     dinner, easy, weekday, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons extra-virgin olive oil
2 garlic cloves, finely grated or minced
1 teaspoon baharat spice blend , or use another warm and earthy spice blend, such as garam masala
4 (6- to 8-ounce) salmon fillets
Kosher salt and black pepper
2 medium red onions
1 pound sugar snap peas (4 cups)
Lime wedges
1/2 cup chopped fresh cilantro or mint leaves and tender stems

Steps:

  • Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
  • Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
  • In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
  • Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
  • Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.

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

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