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

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

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.