• Liz Talley - Urban Graze

Salmon & Bok Choy Pasta with Mint

This is a favorite, simple dinner in our house! Serves 2.

1/2 lb. salmon (boneless/skinless)

3 Tbsp. teriyaki sauce, divided

1/4 - 1/3 lb. Asian noodles, such as soba or lo mein (or your perferred spaghetti-type pasta)

1 Tbsp. light oil (such as sunflower or canola)

2 tsp. lime juice

Salt and pepper

2 c. bok choy (or pac choi), chopped (include leaves)

2 Tbsp. sliced green (or other mild) onion

2 Tbsp. ribbon-snipped fresh mint

Optional, wee pinch of red pepper flakes (if you like a little heat)

Preheat oven to 425. Line a small baking sheet with parchment paper or foil.

Place salmon in a plastic bag, and add 2 Tbsp. teriyaki sauce. Turn to coat salmon well.

Set aside for 20-30 minutes to allow to marinate. Discard excess marinade sauce, and put salmon on prepared baking sheet and roast for 12-15 minutes, or until fish is done.

Flake into piece sizes of your choice.

Meanwhile, cook pasta according to package instructions.

In a large bowl, whisk together 1 Tbsp. teriyaki, oil, and lime juice. Season with salt and pepper.

Lightly toss in bok choy, green onion, and mint (and pepper flakes, if using). Finally, gently mix in pasta and salmon, combine all together thoroughly.

Recipe created or adapted by Liz Talley, Urban Graze

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