fusilli with teriyaki salmon and vegetables

It's been a little while since I posted a recipe.  I'm still plugging away in the kitchen but having less time to try new things or get to baking.  Jesse and I picked up some salmon yesterday to make this yummy supper.  It really does come together quickly.  So glad I made it again.  I'm even more excited that our days are getting longer so I can actually take a half decent picture with natural light.  If it doesn't look good, who's gonna try it?

Fusilli with Teriyaki Salmon and Vegetables - adapted from Cookin' Canuck
serves 4

Sauce:
1/3 cup rice vinegar
1/4 cup brown sugar
1/3 cup water

1/4 cup soya sauce

1/4 cup canola oil

1 tbsp all-purpose flour

2 tsp minced fresh ginger

1 minced garlic cloves

2 tsp toasted sesame seeds (optional; I didn't add this)

12 oz. salmon, cut into 1-inch pieces

2 tbsp olive oil, divided

1 red bell pepper, thinly sliced

1 cup sugarsnap or snow peas, trimmed

12 oz. whole wheat pasta, such rotini or fusilli

In a small saucepan, whisk together rice vinegar, brown sugar, water, soya sauce, 1/4 cup canola oil, ginger, garlic, flour, and sesame seeds.  Place this mixture over medium heat.  Simmer until the sauce is slightly thickened, 4 to 5 minutes. Keep warm.

Heat 1 tbsp olive oil in a large skillet over medium heat.  Add the salmon pieces and cook, turning once, until the salmon is just cooked through. Set aside in a bowl.  

Heat 1 tbsp canola oil in the same large skillet over medium-high heat. Add red bell pepper and sugarsnap or snow peas. Cook until the vegetables are just tender, about 2 minutes.

Bring a large pot of water to a boil over high heat. Add pasta and cook until the pasta is al dente.  Drain.  Add the drained pasta to the large saucepan with the vegetables, salmon, and teriyaki sauce.  Toss well and serve.