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Thai Salmon Pasta Recipe

Thai Salmon Pasta
Source: cloverleaf

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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

Instructions

  • 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:

  • You can use our regular 213g of Sockeye Salmon or Pink Salmon as well.

Dinner

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A recipe from cloverleaf

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