|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
6 servings |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
12 oz. long fusilli or rotini
12 oz. skinless boneless salmon, cut into 1-inch cubes
1-1/2 cups thinly sliced yellow or red bell pepper
1-1/2 cups slivered snow peas
1/3 cup sherry or rice wine vinegar
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup vegetable oil
2-1/2 tsp. minced ginger root
2-1/2 tsp. crushed garlic
1 tbsp. flour
2 tsp. sesame seeds
Parsley, for garnish
|
Directions:
|
Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in a serving bowl. In a medium nonstick skillet sprayed with vegetable spray, saute salmon approximately 4 minutes, or until no longer pink. Do not overcook. Add to pasta. Blanch yellow peppers and snow peas in boiling water approximately 2 minutes, until tender-crisp. Drain, rinse with cold water and add to pasta. Make the sauce: In a small saucpan, combine sherry, sugar, soy sauce, oil, ginger, garlic, flour and sesame seeds until smooth (you may need to add some water). Simmer on medium heat approximately 2 minutes, until slightly thickened. Pour over pasta and toss gently. Garnish with parsley.
|
|
|
Per serving: about 441 calories, 21 g protein, 61 g carbohydrate, 13 g fat (26% calories from fat), 29 mg cholesterol, 822 mg sodium, 3 g fiber
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
