Pasta With Grilled Salmon Stir Fried Vegetables Recipes

SALMON AND VEGETABLE "STIR-FRY CHEAT SHEET"

Steps:

• Preheat the oven to 425 degrees F. Stack 2 baking sheets on top of each other and cover the top one with aluminum foil. Place in the oven to preheat for 20 minutes.
• In a large bowl, combine the snow peas, carrots, onion and bok choy. Drizzle with the olive oil and season with salt and pepper. Put on the preheated baking sheet and roast until slightly tender, about 8 minutes.
• Meanwhile, season the salmon with salt and pepper. After the vegetables have cooked, remove the baking sheet from the oven and place the salmon in the center of it on top of the vegetables. Return to the oven and roast until the salmon is cooked, another 8 to 10 minutes.
• In a medium bowl, combine the diced cherry peppers and pickling liquid, soy sauce, vinegar and sesame oil.
• Transfer the salmon and vegetables to a serving platter. Drizzle with the soy sauce mixture and garnish with the scallions and sesame seeds. Serve with brown rice and lime wedges if desired.

GRILLED SUMMER VEGETABLE PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
• While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
• Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
• Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.

EASY STIR FRIED VEGETABLES

Steps:

• Saute the peppers, carrots and broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.
• Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.
• Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables.
• Bring to a boil and cook and stir for 2 minutes or until thickened.

STIR FRIED PASTA WITH VEGGIES

Steps:

• Bring a large pot of water to a boil. Cook spaghetti pasta in boiling water until al dente. Drain.
• Meanwhile, heat oil in a large skillet or wok over medium-high heat. Cook garlic in oil for 1 minute. Stir in onion, and cook until soft. Stir in chicken, and cook until juices run clear. Mix in the broccoli, cauliflower, and carrots, and cook for 2 to 5 minutes, stirring frequently. Season with soy sauce, salt, and pepper.
• Toss pasta with vegetables, and serve warm.

PASTA WITH GRILLED SALMON & STIR-FRIED VEGETABLES

Steps:

• 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.

PASTA WITH GRILLED SALMON AND STIR-FRIED VEGETABLES

Steps:

• 1. Pat salmon dry. In small bowl, combine 1 tsp honey, 1 tsp sesame oil and chili paste. Rub into salmon. 2. 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. 3. Add leeks and carrot. Cook, stirring constantly for 5 minutes. If mixture looks dry, add 1/4c water. 4. Add pepper and bok choy. Cook for 5 minutes or until just wilted. Add vinegar, 1 tbs sesame oil, 1 tbs honey, pepper and salt. Cook for another 5 minutes. 5. Preheat broiler, barbecue or non-stick skilet. cook salmon for 3 to 5 minutes per side, or until just cooked through. 6. Meanwhile, bring large pot of water to boil. Add pasta and cook until tender but firm. Drain well. 7. 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

STIR-FRIED VEGGIES WITH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet or wok, stir-fry the carrots, leek, zucchini, peppers and beans in hot olive oil for 3-4 minutes or until crisp-tender., Drain pasta; add to the vegetable mixture. Drizzle with sesame oil. Stir-fry for 2 minutes. In a small bowl, combine the vinegar, honey, salt, chili powder and ginger. Pour over pasta mixture; toss to coat.