Teriyaki pasta with salmon
1 servings
Ingredients
| Quantity | 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
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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