Fusilli with Teriyaki Salmon and Vegetable Recipe

This recipe comes from a book that has been on my shelf for years.  It is called Light Pasta and is written by Rose Reisman, who developed a slew of healthy and quick pasta recipes to help raise money for the Canadian Breast Cancer Foundation. 

In a small saucepan, combine 1/3 cup rice vinegar, 1/4 cup brown sugar,

1/3 cup water, 1/4 cup soya sauce, 1/4 cup canola oil,

1 tablespoon all-purpose flour,

2 teaspoons minced fresh ginger, 2 minced cloves garlic, and 2 teaspoons toasted sesame seeds.

Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8-10 minutes. Keep warm.

Cut 12 ounces of salmon into 1-inch pieces.  Heat 1 teaspoon canola oil in a large skillet over medium heat.  Add the salmon pieces and cook, turning once, until the salmon is just cooked through. Set aside in a bowl.

Heat 1 teaspoon canola oil in the same large skillet over medium-high heat. Add 1 red bell pepper, thinly sliced, and 1 cup trimmed sugarsnap peas or snow peas. Cook until the vegetables are just tender, about 2 minutes.

Bring a large saucepan of water to a boil over high heat. Add 12 ounces whole wheat pasta, such as rotini or fusilli which capture the sauce nicely. Cook the pasta until al dente and drain.

Add the drained pasta to the large saucepan with the vegetables, salmon, and teriyaki sauce.

Toss well and serve.

Other salmon pasta recipes:

Closet Cooking’s Smoked Salmon Pasta
Simply Recipes’ Salmon Macaroni Salad
Eat the Right Stuff’s Salmon & Avocado Pasta Salad with Tomato & Garlic Dressing 

Teriyaki Salmon and Vegetable Pasta

Sauce:
1/3 cup rice vinegar
1/4 cup brown sugar
1/3 cup water
1/4 cup soya sauce
1/4 cup canola oil
1 tbsp all-purpose flour
2 tsp minced fresh ginger
2 minced garlic cloves
2 tsp toasted sesame seeds
12 oz. salmon, cut into 1-inch pieces
2 tsp canola oil, divided
1 red bell pepper, thinly sliced
1 cup sugarsnap or snow peas, trimmed
12 oz. whole wheat pasta, such rotini or fusilli

In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, 1/4 cup canola oil, ginger, garlic, flour, and sesame seeds.  Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8 to 10 minutes. Keep warm.

Heat 1 tsp canola oil in a large skillet over medium heat.  Add the salmon pieces and cook, turning once, until the salmon is just cooked through. Set aside in a bowl.

Heat 1 tsp canola oil in the same large skillet over medium-high heat. Add red bell pepper and sugarsnap or snow peas. Cook until the vegetables are just tender, about 2 minutes.

Bring a large saucepan of water to a boil over high heat. Add pasta and cook until the pasta is al dente. Drain.  Add the drained pasta to the large saucepan with the vegetables, salmon, and teriyaki sauce. Toss well and serve.

Serves 4.

Printable recipe

Tagged as: red pepper, salmon, snap peas, teriyaki, vegetable