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Pacific Rim Grilled Salmon And Pasta Salad (fish)

Eileen Goltz | Fish


1/2 cup store bought teriyaki marinade
1/2 cup snow peas
1/2 cup red bell pepper, thinly sliced
1/2 cup asparagus, cut 2” pieces
1/2 cup carrot, cut into thin strips
6 oz. angel hair pasta (or your favorite oriental noodle)
8 oz. cooked medium or large salmon
1/2 cup drained canned baby corn, halved lengthwise


Place the salmon in the teriyaki marinade. Marinate for 1 hour in the refrigerator. Cook on a grill pan or on a grill and let cool. Set it aside. In large pot of boiling water, cook snow peas, bell pepper and asparagus 1-2 minutes, until colors are bright and vegetables are just tender. With slotted spoon, transfer vegetables to bowl of ice water and set aside.  In same pot of boiling water, cook carrots for 1 minute, until bright orange and just tender. With a slotted spoon, transfer to the same bowl of ice water and set aside.  In same pot of boiling water, cook pasta 3 minutes, until tender. Drain and discard liquid. Rinse with cold water. Drain again and transfer to large bowl.  Add the soy sauce mixture to pasta and toss to combine.  Drain the vegetables, patting dry with paper towels. Add the vegetables, salmon and corn to pasta mixture. Toss again. Cover and refrigerate for at least an hour. Serves 6.