Ingredients
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3/4 (16 oz) box thin spaghetti
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1 bunch asparagus
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1 lb salmon fillets
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2 tsp McCormick Gourmet Japanese Seven Spice
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2 tbsp vegetable oil
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1 medium red onion
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3 green onions
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1 lime
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2 tbsp reduced sodium soy sauce
Steps
1
Cook the spaghetti in boiling water according to package directions. Trim the bottom inch off of the asparagus spears. Add the asparagus to the spaghetti for the last 2 min. of cooking. Drain and set aside.
2
Meanwhile, remove and discard the skin from the salmon. Cut salmon into 3-inch chunks and rub all over with togarashi seasoning and salt (in moderation).
STEP 3 Heat 1 tbsp of the oil in a large nonstick skillet on medium-high heat. Add the salmon and cook for 3 min. per side or until cooked through. Thinly slice red and green onions. Remove the salmon from the skillet.
3
Heat 1 tbsp of the oil in a large nonstick skillet on medium-high heat. Add the salmon and cook for 3 min. per side or until cooked through. Thinly slice red and green onions. Remove the salmon from the skillet.
4
To the same skillet, add another tbsp oil and the red onion. Cook 4 min. Meanwhile, squeeze the juice from the lime and combine it with the soy sauce. To the skillet, add the spaghetti, asparagus, soy sauce mixture, and half the green onions. Cook 1 min. Divide noodles between 4 bowls and top with the salmon. Garnish with the remaining green onions.
