Prep Time

Prep Time

20 min

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Total Time

1 hr

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Calories per serving

0

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Servings

6

Ingredients (9)
  • 1 can (15 oz.) Plus 2 (4 oz.) fruit cups DOLE® Mandarin Oranges, drained, reserving juice
  • 1 pound fresh salmon filet(s), thickly cut
  • 10 large DOLE Green Onions, divided
  • 1 teaspoon Korean sweet and spicy sauce
  • 5 tablespoons orange marmalade
  • 1/3 cup mayonnaise
  • Sea salt and ground black pepper, to taste
  • 3/4 cup DOLE Celery, chopped
  • 5 ounces chow mein noodles
Directions
  1. Open and drain mandarin oranges, reserving juice to equal 1-1/4 cups.  Place salmon in shallow glass dish.  Prick flesh with fork, drizzle on 1/4 cup mandarin juice and sprinkle with salt and pepper. Set aside for 15 minutes.
  2. Preheat gas grill to 400°F.  Spray small skillet with cooking spray and add 1-1/2 cups mandarin oranges.  Place skillet on medium hot grill, blaze and sauté 5 minutes.   Add 6 green onions to hot grill. Turn and cook until charred.  Remove and chop onions into pieces. Place oranges and onions into food processor. Cover; blend. Add mixture back to small skillet and heat on medium-high heat on grill.
  3. Add remaining 1 cup mandarin juice, sweet and spicy sauce, marmalade, salt and pepper.  Reduce heat to medium-low. Cook 20 to 30 minutes, stirring occasionally, until thickened.  Remove from heat. Add mayonnaise and blend.  Slice 2 green onions and add to sauce.
  4. Coat grill with cooking spray. Place salmon (skin side up first) on grill and cook on each side 4-5 minutes.  Remove and let cool slightly. Remove bottom skin.  Break salmon into random chunks. Put in large mixing bowl.  Add celery and toss.  Drizzle thickened sauce over salmon mixture and toss.
  5. Place equal amounts of chow mein noodles on small plates. Top with equal amounts of salmon mixture and remaining drained mandarin oranges.   Chiffonade slice 2 green onions and use as garnish atop salmon.
  6. Tip: Other Dole fruits (pineapples, peaches or pears) can be substituted for the Mandarin oranges and would give another flair to this salmon dish.