Tricolore Sports Pasta with Salmon Teriyaki
Equipment
- Oven
Ingredients
- 1/2 cup low-sodium soy sauce
- 1 tbsp Alce Nero Apple Cider Vinegar
- 3 tbsp Alce Nero Acacia Honey
- 1 large garlic clove minced or grated
- 1 tbsp grated fresh ginger optional
- 1-2 fillet fresh salmon skin on
- 250 g Cooked Alce Nero Tricolore Sports Pasta
- 1 tbsp toasted sesame seeds or sliced scallions optional
- Some veggies such as steamed broccoli, grated carrot, and edamame
Instructions
- Mix soy sauce, vinegar, and honey in a bowl until honey is dissolved and not sticking to the bottom of the bowl.
- In a shallow bowl or baking dish, combine half of the soy sauce mixture with the garlic and ginger, if using. Save remaining sauce to serve with the cooked salmon.
- Place salmon flesh side down into the marinade and spoon some over the top of each fillet to coat the sides. Set aside for 5 to 15 minutes.
- While salmon marinades, prepare vegetable and/or side dishes such as rice or noodles.
- Place an oven rack at the top position in your oven and preheat the broiler to high. Place marinated salmon skin-side down on a baking sheet lined with foil (not recommending parchment because it could burn).
- Broil salmon until caramelised, 8 to 10 minutes. Depending on the thickness of your salmon, it could be a little pink in the center still. That's ok! It will continue to cook as it rests.
- Serve salmon with extra sauce, side dishes and a sprinkle of sesame seeds and sliced scallions, if desired.
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