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.


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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