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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.