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Pasta with Grilled Salmon & Stir fried Vegetables

  • 1 lb. salmon fillet, skin removed, cut in 6 pieces
  • 1 Tbsp. honey
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • 1/2 teaspoon hot chili paste
  • 1 Tbsp. olive oil
  • 3 cloves garlic, finely chopped
  • 2 Tbsp. finely chopped fresh ginger root
  • 1/4 teaspoon hot red pepper flakes
  • 2 leeks or small onions, trimmed and cut in 1-inch pieces
  • 1 sweet red pepper, cut in 1-inch pieces
  • 1 bunch bok choy, spinach or Swiss chard, chopped
  • 1/4 cup rice vinegar
  • 1 Tbsp. sesame oil
  • 1 Tbsp. honey
  • 1/2 teaspoon pepper
  • salt to taste
  • 1 lb. penne or other tube pasta
  • 6 green onions, cut in 1-inch pieces
  • 1/4 cup chopped fresh cilantro or parsley

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.

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