Teriyaki Salmon Pasta

INGREDIENTS

• 1 red capsicum deseeded and cut into chunks
• 1 yellow or green capsicum deseeded and cut into chunks
• 2 tsp canola oil
• 400g  The Meat Club King Salmon fillet
• 2 tbsp teriyaki marinade
• 1 tbsp black and white sesame seeds
• 200 g uncooked wholemeal pasta of your choice
• 1 tbsp olive oil
• 1 cucumber shredded or cut into thin strips
• 1 lime juiced
• 1 tsp teriyaki marinade
• black pepper

PREPARATION

Pasta

• In a screw-top jar, shake up the olive oil, cucumber, lime juice, teriyaki marinade and pepper.
• Cook pasta according to packaging.
• Pour dressing over pasta and set aside.

Teriyaki Salmon (Oven/Grill)

• Preheat oven to 180°C or preheat grill.
• Season salmon with teriyaki marinade.
• Brush the capsicums with the oil.
• Place salmon and capsicums on a lightly greased baking dish or line dish with baking paper.
• Bake or grill for 10 minutes on each side.
• Sprinkle the sesame seeds on top before serving. Serve with pasta.

OR Teriyaki Salmon (Pan-fry)

• Heat 2 tsp of oil in a pan, place capsicum and salmon in pan and pan-fry for 1-2 minutes.
• Flip salmon fillet and pan-fry for another 5-10 minutes or until salmon is cooked through.
• Sprinkle the sesame seeds on top before serving. Serve with pasta.