1. Cook linguine according to package directions.
2. Meanwhile, heat oil in skillet over medium-high heat. Add peppers and peas.
3. Cook 3 or 4 minutes. Vegetables should still be crunchy. Add garlic and nuts and cook 1 minute longer.
4. Add cubes of salmon and pasta to skillet and toss ingredients together.

CHEF’S SECRET

For an added touch of sweetness, sauté the peppers and sweet peas with a drizzle of maple syrup before adding them to the pasta.

• Add a pinch of chili flakes for added spiciness that contrasts nicely with the sweetness of the salmon.
• For a richer texture, incorporate a drizzle of soy cream or coconut milk.
• If you like fresh herbs, sprinkle the dish with chopped chives or dill before serving.
• For a nut-free version that still has some crunch, replace the cashews with sunflower or pumpkin seeds.
• If you have time, marinate the salmon in a mixture of maple syrup and soy sauce before cooking for an even richer flavour.
• Serve this dish with a dry and fruity white wine to perfectly complement the flavours.

Dive into a world of flavour with this maple-smoked salmon pasta, a recipe that combines the richness of the sea with the sweetness of the earth. At linguine at the heart of this dish, offers a perfect texture, both tender and firm, to absorb all the flavours. Canola oil allows the ingredients to shine through without overpowering them. The finely chopped red pepper adds a colourful crunch, while the julienned sweet peas add texture and a natural sweetness. The finely chopped garlic clove infuses the dish with a spicy and aromatic flavour, creating a tasty balance with the sweetness of the other components.

The roughly chopped cashews add an unexpected crunch and richness. The hot-smoked maple salmon is the star of this recipe. Each cube of salmon provides a burst of smoky maple flavour.. This tender and tasty salmon adds a decadent dimension to this quick and simple dish.