Salmon Lo Mein

  • 10 oz. spaghetti or other long pasta
  • 2 tsp. canola oil
  • 6 oz. boneless, skinless salmon fillets
  • 1/2 c. shredded carrot
  • 1/2 c. chopped snow peas
  • 2 T. sliced garlic scapes (or green onions)
  • 1/4 c. sliced radish
  • 1/4 c. soy sauce
  • 2 T. maple syrup
  • 2 tsp. chili oil
  • 1 tsp. black sesame seeds

Prepare the pasta according to the package directions and thoroughly drain.

While the pasta cooks, heat the canola oil over medium-high heat and cook the salmon fillets by flipping once after browning on one side for about 5 minutes. Cook an additional 5-7 minutes and gently flake the fish apart into bite-sized pieces. Add the prepared vegetables to the skillet, as well as the drained pasta and the soy sauce, maple syrup, and chili oil. Toss well to combine. Serve in bowls and sprinkle with the sesame seeds. Store any leftovers tightly sealed in the refrigerator for up to 3 days.

  • Yields: 3-4 servings
  • Preparation Time: 30 minutes

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