Teriyaki Pasta With Salmon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Home3 | 1 | Servings | ||
INGREDIENTS
| 2 | T | Olive oil |
| 1/2 | lb | Salmon – cubed |
| 1 | c | Snow peas |
| 1 | c | Red and yellow peppers – |
| sliced | ||
| 1/3 | c | Rice wine vinegar |
| 1/4 | c | Brown sugar |
| 1/4 | c | Soy sauce |
| 1/4 | c | Olive oil |
| 1 | T | Fresh ginger |
| 1 | T | Minced garlic |
| 1 | T | Arrowroot or cornstarch |
| 1 | lb | Fusilli pasta – cooked |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 2965
Calories From Fat: 837
Total Fat: 98.2g
Cholesterol: 52.2mg
Sodium: 6720.4mg
Potassium: 2084.8mg
Carbohydrates: 441.1g
Fiber: 13.3g
Sugar: 57.2g
Protein: 105.3g