Noodles and Salmon with Ponzu Sauce

17 May

My husband is like a child. I have to hide vegetables in his food for him to eat enough of them. His idea of balanced diet is carrot cake. He liked this pasta dish, and I was happy to get him to eat his carrots with salmon rather than cream cheese icing. This recipe idea came from Chef Peter Schott at The Lodge at Woodloch, Hawley, PA

Ponzu Sauce

  • 1 cup orange juice
  • juice of one fresh lime
  • 1 tbs of low-sodium soy sauce
  • 1 tsp honey
  • 1 tsp natural rice vinegar
  • 1/2 tsp fresh ginger grated
  • 1 garlic glove pressed
  • 1/4 tsp red pepper flakes

Combine all of the above ingredients and cook 3o minutes or until mix has been reduced to about 1 cup

Noodles

  • whole wheat spaghetti
  • 1 cup of shredded carrots

Cook the pasta according to the directions. Place the shredded carrots in a colander. Drain the noodles over the carrots; toss together. Pour the mix in plates.

Salmon

  • skinless salmon fillets
  • 2 tbs honey
  • 2 tbs low-sodium soy sauce

Mix the sauce together. Bake the salmon in 400 degree oven or grill basting while cooking. Place the salmon over the carrot/noodle mix and pour ponzu sauce over the fish and noodles.

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