Thai Salmon Pasta Recipe

Ingredients

1 packet (448g (16 oz.))linguine pasta noodle (dry)
2 cans (213g each)Clover Leaf Low Sodium Sockeye Salmon (or Low Sodium Pink Salmon), drained and flaked (remove skin & bones as desired)
1 tbsp (15 mL)sesame oil
1 tbsp (15 mL)vegetable oil
2 cups (500 mL)bean sprouts
1 cup (250 mL)shredded carrots
1/2 cup (125 mL)chopped green onions
1/2 cup (125 mL)chopped cilantro

PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 4

Prepare pasta according to package directions. Set aside.
Make Peanut Sauce: In small bowl, whisk to combine peanut butter, chili paste, honey and soy sauce to make peanut sauce. Heat in microwave for 30 seconds to warm. Set aside.
In medium saucepan, sauté salmon in hot sesame and vegetable oil for 2-3 minutes turning gently. Combine salmon, linguine, peanut sauce, bean sprouts, carrots, green onions and cilantro, toss gently.
If desired, garnish with thai chili, then serve immediately.

Tip: