Pasta with Grilled Salmon & Stir-Fried Vegetables
1 lb. salmon fillet, skin removed, cut in 6 pieces
1 Tbsp. honey
1 tsp. honey
1 tsp. sesame oil
1/2 tsp. hot chili paste
1 Tbsp. olive oil
3 cloves garlic, finely chopped
2 Tbsp. finely chopped fresh ginger root
1/4 tsp. hot red pepper flakes
2 leeks or small onions, trimmed and cut in 1-inch pieces
1 sweet red pepper, cut in 1-inch pieces
1 bunch bok choy, spinach or Swiss chard, chopped
1/4 cup rice vinegar
1 Tbsp. sesame oil
1 Tbsp. honey
1/2 tsp. pepper
salt to taste
1 lb. penne or other tube pasta
6 green onions, cut in 1-inch pieces
1/4 cup chopped fresh cilantro or parsley
Pat salmon dry. In small bowl, combine 1 Tbsp. honey, 1 tsp. sesame
oil and chili paste. Rub into salmon. For sauce, heat olive oil
in large, deep non-stick skillet or wok. Add garlic, ginger and
hot pepper flakes. Cook gently until fragrant, but do not brown.
Add leeks and carrot. Cook, stirring constantly, for 5 minutes.
If mixture looks dry, add 1/4 cup water. Add peppers and bok choy.
Cook 5 minutes, or until just wilted. Add vinegar, 1 Tbsp. sesame
oil, 1 Tbsp. honey, pepper and salt. Cook for another 5 minutes.
Preheat broiler, barbecue or non-stick skillet. Cook salmon for
3 to 5 minutes per side, or until just cooked through. Meanwhile,
bring large pot of water to boil. Add pasta and cook until tender
but firm. Drain well. Add green onions to sauce and heat if
necessary. Toss drained pasta with sauce. Add cilantro. Taste
and adjust seasonings if necessary. Serve pasta and top each
serving with salmon.