Monday, May 4, 2009

Salmon and Green Bean Pasta

Waiting for tomatoes to grow is torture, they take so long. Green beans become the perfect buffer in this gardening lull, right now these are flourishing. I love a good and fresh bean. When you look for them in the store they should be firm, air pockets mean they are over matured and will be tough. Also look for dull, crisp beans with taunt skin, wrinkles means the beans are old which makes them rubbery. If there are no acceptable beans to be found, peas are a nice alternative, but you will want to use a different shaped pasta (like elbow or rotini) to keep the peas from all migrating to the bottom of your bowl.

8 ounces pound whole wheat linguine
1 tablespoon olive oil
8 ounces salmon
1 pound green beans, cut in half
½ teaspoon salt
1 inch ginger, grated
3 cloves garlic, pressed
6 green onions, sliced
¼ cup soy sauce
1 teaspoon honey
2 tablespoons lemon juice
1-2 dashes cayenne pepper
½ cup cilantro, chopped

Cook pasta al dente. Heat oil in large pan on medium high heat, place fish skin side up in pan. Spread green beans around the fish, cover. After 3 minutes flip the fish, stir the beans, cover and reduce heat to low for 3 more minutes. Remove fish from pan, raise heat to medium and cook the garlic, ginger and onions for one minute. Mix together soy sauce, honey, lemon juice and cayenne. Add mixture to pan, combine with pasta and cilantro. Remove the skin and break up the fish with a fork, then mix in with pasta.


  1. This reminds me of the Asian style pasta I used to make!! I cooked using butter instead of olive oil. In fact, you can leave some chicken fillet to marinate in the soya sauce honey and butter, pepper and lemon juice overnight. dice it and prepare to fry the pasta like Chinese noodles. I think they are great with chilli padis for a finishing kick.

  2. Found this through on Pinterest. Made it the other night to RAVE reviews - DELICIOUS! Thank you!


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