Pasta with Teriyaki Sauce

• 12 oz. long fusilli
• rotini
• 12 oz. skinless boneless salmon, cut into 1-inch cubes
• 1-1/2 cup thinly sliced yellow
• red bell pepper
• 1-1/2 cup slivered snow peas
• 1/3 cup sherry
• rice wine vinegar
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/4 cup vegetable oil
• 2-1/2 tsp. minced ginger root
• 2-1/2 tsp. crushed garlic
• 1 tbsp. flour
• 2 tsp. sesame seeds
• Parsley, for garnish

1. Cook pasta in boiling water according to package instructions or until firm to the bite.
2. Drain and place in a serving bowl.
3. In a medium nonstick skillet sprayed with vegetable spray, saute salmon approximately 4 minutes, or until no longer pink.
4. Do not overcook.
5. Add to pasta.
6. Blanch yellow peppers and snow peas in boiling water approximately 2 minutes, until tender-crisp.
7. Drain, rinse with cold water and add to pasta.
8. Make the sauce: In a small saucpan, combine sherry, sugar, soy sauce, oil, ginger, garlic, flour and sesame seeds until smooth (you may need to add some water).
9. Simmer on medium heat approximately 2 minutes, until slightly thickened.
10. Pour over pasta and toss gently.
11. Garnish with parsley.

long fusilli, rotini, salmon, yellow, red bell pepper, snow peas, sherry, rice wine vinegar, brown sugar, soy sauce, vegetable oil, ginger root, garlic, flour, sesame seeds, parsley

Taken from www.foodgeeks.com/recipes/6734 (may not work)