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Thai Salmon Pasta

A lip-smacking main course the family will surely enjoy!

Serves 
Prep time
10 min
Cook Time
15 min
Time to Table
25 min

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
Peanut Sauce:
1/2 cup (125 mL)
chunky peanut butter, unsalted
1 tbsp (15 mL)
chili paste
1/4 cup (50 mL)
honey, light
1/4 cup (50 mL)
soy sauce, reduced sodium

Preparation

  1. Prepare pasta according to package directions. Set aside.
  2. 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.
  3. 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.
  4. If desired, garnish with thai chili, then serve immediately.

 Tip:

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

Nutrition

Amount per serving% Daily Value
Calories
650
Fat
24 g
37%
Saturated Fat
4 g
Trans Fat
0.1 g
Saturated + Trans
21%
Poly-Unsaturates
6 g
Omega-6 Polyunsaturates
3 g
Omega-3 Polyunsaturates
1 g
Mono-Unsaturates
10 g
Cholesterol
40 mg
Sodium
470 mg
20%
Carbohydrate
80 g
27%
Fibre
5 g
20%
Sugar
17 g
Protein
29 g
Vitamin A
35%
Vitamin C
15%
Calcium
15%
Iron
25%

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