~ This luxuriously creamy Salmon Pasta recipe can be ready in under 15 minutes! Impressive enough to wow guests, yet quick enough for busy weeknights! Asian Salmon meets an easy Peanut Sauce in a nutrient-rich dinner you’ll make again and again! ~
It was a problem …
After Gretchen and I photographed our Asian Salmon Burgers with Avocado and Hoisin Sauce (one of our top recipes last year!), I was left with an entire second batch of unused ingredients. They were beautiful. But what to do with them? (My favorite kind of problem!)
I stared down into the bowl …
… chunks of perfectly fresh salmon …
…. vibrant, green cilantro and scallions …
… all studded with Asian flavors and pretty bits of ginger and garlic.
I could’ve made another batch of salmon burgers. That would have been the obvious thing to do. We adore those burgers.
My mind wandered and my eyes glazed over. (I may have murmured, “Get in my BELLY!”) And suddenly, I had a vision of what else those ingredients could become … Mmmmmmm …
Asian Salmon Pasta!
I’m a sucker for peanut sauces, and as I dreamed of salmon pasta, I remembered a delicious peanut sauce I’d loved years ago from Cooking Light. Right!
With a few adjustments to the sauce from their April 2001 recipe for Fettuccine and Tofu with Finger-Licking Peanut Sauce (here), and after just a couple of moments in the pan … my vision for this pasta was a reality, and even better than I’d imagined!
This Asian Salmon Pasta is crazy good. I can’t say that loudly enough. CRAAAAAAZY GOOOOOOD!
Rich and creamy and super-flavorful. You really don’t even have to like salmon to love this. Seriously.
It’s a major hit at my house every time I make it, even with Amy (who’s definitely my “oh-no-it’s-fish” kiddo). Yeah – it’s that good. Even the skeptics are converted (ahem … Amy).
Plus, it’s loaded with whole grains, high-quality proteins, and hearty-healthy omega-3s. Which kind of turns “Get in my BELLY” into “Get in my ARTERIES” … but we just don’t say that, because that’s weird.
Love Salmon? This is your new, slap-me-a-high-five favorite. Trust me!
Not so sure about salmon (or have your own “oh-no-it’s-fish” kid)? Make this anyway. Only takes about 15 minutes, so it’s worth a shot, right? And after you make this the first time, there’ll be high-fives all around. Yep – you’ll be bookmarking this one! Perfect way to get the family eating more heart-healthy salmon!
It’s just that ridiculously good. And hey – good for you, too!
‘Cause that’s how we do things here at THK!
Get Your Family Loving Fish with Even More Delicious, Healthy Fish Recipes …
- 33 Easy Fish Recipes to Love All Year Long from Two Healthy Kitchens
- Fish Taco Lettuce Wraps with Mango Kiwi Salsa from Amanda at Heartbeet Kitchen
- Easy Honey-Glazed Salmon from Two Healthy Kitchens
- Smoked Salmon Bruschetta with Smashed Avocado & Feta from Helen at Scrummy Lane
- 25 Salmon Recipes … Easy, Super-Nutritious and Incredibly Delicious! from Two Healthy Kitchens
Drop Us a Line … and Let’s Connect!
We really value your feedback and love to answer your questions and hear how our recipes worked for you! Just head on down to the comment box located at the very bottom of this post. We can’t wait to hear from you!
And to make sure you don’t miss a single deliciously healthy moment …
- Subscribe to our newsletter for bonus, insider info (there’s a handy box at the upper right corner of our page). As a thank-you, we’ll even send you a free ebook loaded with recipes! Yay!
- Like us on Facebook.
- Follow us on Instagram and Twitter.
- Check out our awesome recipe boards on Pinterest. We’ve even got a board for you fish lovers …
- ½ cup nonfat milk
- ¼ cup natural, creamy peanut butter
- ¼ cup reduced-sodium soy sauce (such as Kikkoman Light)
- 3 tablespoons packed brown sugar
- 2 tablespoons unseasoned rice vinegar
- 1½ - 2 teaspoons chili garlic paste (see note)
- 16 ounces whole wheat spaghetti or linguine
- 1 teaspoon toasted sesame oil
- 1 pound boneless, skinless salmon filets, cut into 1-inch chunks
- ⅓ cup thinly sliced green onions
- 4 teaspoons minced garlic
- 4 teaspoons minced, peeled fresh ginger
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- 3 tablespoons finely chopped cilantro
- In a medium bowl, combine milk, peanut butter, soy sauce, brown sugar, vinegar, and chile paste, whisking until smooth. Set aside.
- Cook pasta according to package directions; drain.
- While pasta cooks, in a large nonstick skillet, briefly heat oil over medium-high heat. Add salmon, green onions, garlic, ginger, pepper, and salt, and cook for about 2 minutes, stirring occasionally. Add peanut sauce to skillet and cook for about 3 minutes more, stirring occasionally, until salmon is cooked through but still tender and flaky and the sauce has thickened slightly.
- Serve salmon mixture over pasta, sprinkled with cilantro.
Make-ahead tips: If you'd like to help this recipe come together even faster at mealtime, you could mix up the peanut sauce up to a day ahead and store it, covered, in the refrigerator. You could also mince the ginger and garlic, slice the green onions, and cube the salmon earlier in the day, storing the fish separately from the ginger, garlic and onions, covered, in the refrigerator.
The Easy Peanut Sauce for this recipe was adapted from the sauce in Cooking Light‘s recipe for Fettuccine and Tofu with Finger-Licking Peanut Sauce, which appeared in the magazine’s April 2001 issue.