Fusilli with teriyaki salmon is packed with fresh veggies and tossed in an easy homemade teriyaki sauce. It's always a favorite with the whole family!
This fusilli with teriyaki salmon recipe 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.
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.
How to make the teriyaki sauce:
In a small saucepan, combine rice vinegar, brown sugar,
water, soy sauce, canola oil,
all-purpose flour,
minced fresh ginger, minced cloves garlic, and toasted sesame seeds.
Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8-10 minutes. Keep warm.
How to make the fusilli pasta and salmon:
Cut raw salmon into 1-inch pieces. Heat 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 canola oil in the same large skillet over medium-high heat. Add red bell pepper and trimmed sugar snap 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 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.
Fusilli with Teriyaki Salmon & Vegetables
Ingredients
The sauce:
- ⅓ cup rice vinegar
- ⅓ cup water
- ¼ cup brown sugar
- ¼ cup soy sauce
- ¼ cup canola oil or avocado oil
- 1 tablespoon all-purpose flour
- 2 tablespoons minced fresh ginger
- 2 minced garlic cloves
- 2 teaspoons toasted sesame seeds
The rest:
- 12 ounces raw salmon cut into 1-inch pieces
- 2 teaspoons canola oil divided (or avocado oil)
- 1 red bell pepper thinly sliced
- 1 cup sugar snap peas or snow peas trimmed
- 12 ounces whole wheat pasta such as fusilli or rotini
Instructions
The sauce:
- In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, ¼ 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.
The rest:
- 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 red bell pepper and sugar snap 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.
Notes
Nutrition
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Laura F Ouimet
This is an excellent recipe. I also like to add some crushed red pepper to the sauce and substitute asparagus for the snow peas when in season.
Dara
One of our favorites!