Grilled salmon pasta with sautéed vegetables is a recipe that combines Italian tradition with the freshness and flavors of Asian cuisine. The use of pasta is common in many Latin American countries, although it is especially popular in Mexico, Argentina, and Chile, where local ingredients are incorporated to create unique fusions. In other Latin American countries, this dish may vary in its name or ingredients, but it is usually called simply "salmon pasta" or "pasta with vegetables and salmon," reflecting the simplicity and versatility of the recipe. Its origin is related to the Mediterranean influence in Latin American cuisine, mixed with Asian techniques and products that enrich the flavor and presentation.
This dish is ideal for those looking for a healthy, nutritious meal rich in protein and vegetables, integrating textures and flavors ranging from sweet and spicy to fresh and slightly acidic.
How to prepare Grilled Salmon Pasta with Sautéed Vegetables.
Ingredients: Skinless salmon fillet, honey, sesame oil, spicy chili paste, olive oil, garlic, fresh ginger root, spicy red chili flakes, leeks, sweet red bell pepper, bok choy, spinach, chard, rice vinegar, pepper, salt, penne pasta, green onions, fresh cilantro.
Pat the salmon dry carefully to prepare it for a better texture when cooked.
In a small bowl, combine 1 tablespoon of honey, 1 teaspoon of sesame oil, and spicy chili paste to form a marinade with a sweet and spicy touch.
Spread the prepared mixture over the salmon and set aside to let it absorb the flavor.
For the sauce, heat olive oil in a large, deep non-stick skillet or wok.
Add chopped garlic, grated ginger root, and spicy chili flakes.
Cook gently until the aromas are released, but without browning the ingredients.
Add julienned leeks and carrot.
Cook, stirring constantly, for 5 minutes to soften the vegetables.
If the mixture seems dry, add 1/4 cup of water to maintain moisture and prevent burning.
Add bell peppers and bok choy, continuing to cook for another 5 minutes until they are just wilted.
Incorporate rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey, pepper, and salt to taste.
Cook for another 5 minutes to allow the flavors to integrate well.
Preheat the broiler, grill, or a non-stick skillet.
Cook the salmon for 3 to 5 minutes per side, until just cooked through and golden brown on the outside.
Meanwhile, bring a large pot of salted water to a boil.
Add the penne pasta and cook until tender but firm to the bite.
Drain the pasta well and set aside.
Add chopped green onions to the sauce and heat if necessary to blend the flavors.
Mix the drained pasta with the vegetable sauce so it is well impregnated with the flavor.
Add chopped fresh cilantro for a fresh and aromatic touch.
Taste and adjust the seasonings, adding more salt or pepper if necessary.
Serve the pasta on individual plates and place a portion of grilled salmon on top of each serving.
