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,
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
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.
Divina Pe says
People here like sweet pasta or anything sweet. That pasta sounds really good and easy to make. I should try making this for my nephew He would probably skip the bell peppers and snap peas. We're still trying to get him to eat those veggies. This is a brilliant recipe.
redkathy says
Oh I have to try this one! You see the guys in my house are not fans of Salmon. This may just change their minds. Wonderful photos as always 😉
Jessie says
CC another superb dish, I'm loving the infusion of pasta with teriyaki salmon along with the veggies to provide some crunch factor. Simply delish!
Diana Bauman says
Thanks for sharing this CC! My kids don't usually touch their salmon but with "brown sugar" … aah!!! Thanks again!
MaryMoh says
teriyaki salmon is my best when cooking salmon. My whole family loves it. To use it in fusilli just sounds so good. I'm sure it is very delicious.
Angie's Recipes says
This salmon pasta looks super delicious!
Angie's Recipes
Cookin' Canuck says
Thanks for all of your comments. I'm glad to hear that this dish appeals to each of you. I hope it will convince your families that salmon isn't so bad after all.
Cooking Mama says
Dara, thanks for much for posting this! I've been trying to find more salmon dishes to serve to my family since I'm trying to incorporate more fish into our diets.
Jenn says
Delicious!!! A healthy salmon dish. This is perfect for a weeknight dinner. It's beena while since I've had some salmon. I think I'll just have to pick me up some this week.
lululu says
good that my family loves salmon (even myself who is not a fish person)!
teriyaki sauce seems to go well with all meat. now, teriyaki salmon with pasta, what a wonderful "sweet" yet "savory" dish!
pegasuslegend says
Beautiful photo's….and looks and sounds like I need to make this soon 🙂
CheapAppetite says
I don't know about worm in brown sugar. But I'm impressed that you make your own teriyaki sauce:) Great looking dish again cookin canuck
The Klutzy Cook says
My kids love pasta. They also love salmon. If I throw in the 'brown sugar sauce' they might not notice the veggies! Great recipe, thanks.
figtree says
What yummy photos! I will certainly try this soon. Figtreeapps
penny aka jeroxie says
I love pasta and teriyaki sauce with pasta is a goer! Never thought of that.
Simply Life says
Oh that looks great!
The Duo Dishes says
The salmon's a nice addition with pasta. This is a good one!
Cooking Mama says
I made this last night and the family loved it! 🙂 Thanks!
Cookin' Canuck says
Kendra, I'm so glad to hear that your family enjoyed this. Thanks for letting me know.
Cyndi says
This looks lovely! My children too are disinterested in salmon unless piled with maple syrup or sticky sauce of some sort! I came across this recipe in a simple google search and am looking forward to looking through the rest of your blog. I am also a Canadian living away from home (in Dubai). Will be trying this recipe tonight for our “Fish Day FunDay” sunday dinner.