| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Home3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
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 |
tb |
Fresh ginger |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
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.
A Message from our Provider:
“Jesus: He’s holding your atoms together”