Thai Salmon Pasta
A lip-smacking main course the family will surely enjoy!
Serves 6
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
- 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.
Prepared with
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% |
