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For those of you who are catering to kids or adults who enjoy fish, I’ve got you covered. This dish is a twist on a classic, and is also much easier to prepare. Lo mein also freezes beautifully.
1 large onion, thinly sliced
2 bell peppers, thinly sliced
2 carrots, thinly sliced or julienned
1 pint sliced mushrooms
12 ounces Glicks Teriyaki Sauce, divided
30 pieces 1-inch cubed salmon
1 box Tuscanini Spaghetti, prepared according to package directions
1 bunch scallions, sliced
Preheat oven to 400 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper.
In a large bowl, combine all the vegetables except scallions with 1/4 cup teriyaki sauce. Pour onto prepared cookie sheet in a single layer. Roast in oven for 15 minutes.
In a medium bowl, mix 1/4 cup teriyaki sauce with salmon cubes.
When vegetables are ready, remove pan from oven and move vegetables over to the side of the pan to create an empty section for the salmon. Place the salmon in a single layer in the middle of the veggies. Put pan back in the oven for 12 minutes.
In an extra-large bowl, mix remaining teriyaki sauce and sliced scallions with cooked spaghetti.
When salmon is ready, pour all the contents of the pan into the spaghetti bowl and toss carefully to combine.
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