This pasta dish has been our family menu for years, and with good reason. My boys, who are typically disinterested in salmon unless it has been smoked, smothered in cream cheese and piled high with capers, greedily gobble up platefuls of this pasta. I would like to think their enthusiasm has to do with my masterful preparation of the salmon. Alas, all credit must be given to the teriyaki sauce or “the brown sugar sauce”, as the boys call it. They would eat a plateful of worms if the squirmy creatures were sprinkled with brown sugar. Whenever I am baking, they always beg for a pinch of brown sugar to be placed on their tongues. That and a good whiff of vanilla extract. I have chosen not to be concerned by that.
In a small saucepan, combine 1/3 cup rice vinegar, 1/4 cup brown sugar,
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.
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
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.