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Linguini With Pecan Oriental Sauce And Salmon

fish, pasta

1 1/2 cups chopped baby corn cobs
1 1/2 cups thinly sliced red or green peppers
1/4 cup chopped green onions; about 2 medium
12 ounces linguine
8 ounces salmon; cut into 1/2-inch cubes
2 cups broccoli florets
----Sauce----
5 tablespoons packed brown sugar
1/4 cup chopped pecans
3 tablespoons chicken stock or water
2 1/2 tablespoons soy sauce
2 1/2 tablespoons rice wine vinegar
2 tablespoons lemon juice
2 tablespoons sesame oil
2 teaspoons minced garlic
1 1/2 teaspoons minced ginger root

Put brown sugar, pecans, stock, soy sauce, vinegar, lemon juice, sesame oil, garlic and ginger in food processor; process until smooth and set aside. Put corn cobs, red peppers and green onions in large serving bowl. In large pot of boiling water, cook pasta according to package directions or until tender but firm. Drain and add to vegetables in bowl. Meanwhile, in nonstick skillet sprayed with vegetable spray, cook salmon over high heat for 4 minutes or until just done at center; put in serving bowl. Cook broccoli in boiling water or microwave for 2 minutes or until tender-crisp; add to serving bowl. Pour sauce over and toss.

Contributor: Rose Reisman's Enlightened Home Cooking

Yield: 6 servings

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