Teriyaki pasta with salmon

Yield: 1 servings

Measure Ingredient
2 tablespoons Olive oil
½ pounds Salmon - cubed
1 cup Snow peas
1 cup Red and yellow peppers - sliced
⅓ cup Rice wine vinegar
¼ cup Brown sugar
¼ cup Soy sauce
¼ cup Olive oil
1 tablespoon Fresh ginger
1 tablespoon Minced garlic
1 tablespoon Arrowroot or cornstarch
1 pounds Fusilli pasta - cooked

Directions: In a saut‚ pan, heat the 2 T. olive oil. Add the cubed salmon and cook for two minutes, tossing often. Add the snow peas and peppers, saut‚ about 4 minutes more. To prepare the sauce, in a sauce pot, combine the vinegar, brown sugar, soy sauce, olive oil, ginger and garlic. Whisk to combine over medium heat. Allow to boil for 2 minutes. Whisk in the arrowroot/cornstarch and allow to thicken slightly. Toss the cooked pasta with the salmon vegetable mixture and the sauce. Garnish with toasted sesame seeds and chopped green onion.

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