Quick Teriyaki Salmon Pasta

We all get pressed for time, it’s inevitable! So when I’m making lunch before rushing off to work I just want something quick and easy.
I picked up this recipe the other day from one of my many cookbooks laying around. It sounded delicious, the one problem? I can’t stand canned fish. Nope not for me! Blah! BUT I weighed the health benefits vs. my dislike and decided to go ahead and try it. Well to my surprise I LOVED IT!
Not to mention it was super quick! (The pasta was leftover from the night before. I always cook extra for the next day)

Teriyaki Salmon Pasta

8oz rotini pasta
1 tsp grape seed oil
4 mushrooms sliced
1 garlic clove minced
1 tsp Bragg’s soy sauce
1/2 tsp ginger
1/2-1 can wild pink salmon (no sodium added)

Cook pasta as directed. Drain and set aside. Heat the oil in a large pan over med. heat. Add the mushrooms and garlic and sauté until mushrooms soften. Season with soy sauce and ginger, mix well and cook a bit longer. Mix in the salmon, adding more soy if desired. Add the pasta and stir well, then remove from heat and serve.

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About Hannah Pidgeon, RHN

Graduated from the Canadian School of Natural Nutrition in 2011. Consulting in Charlottetown, PEI. Mama to a beautiful baby girl.
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