Ingredients 1/2 box (8 oz) Notta Pasta Linguine
1-20 oz can pineapple tidbits in juice
1/3 cup wheat free soy sauce*
1/3 cup brown sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
1 1/2 lbs salmon (or any firm flesh fish)
1 lb asparagus, cut into 1 inch pieces
2 tablespoons cilantro, chopped
1 tablespoon oil
*Soy Sauce can be a hidden source of gluten, so look for a wheat free soy sauce at your local health food store.

Directions

1.	Put a large pot of salted water on to boil.
2.	Drain juice from pineapple bits (reserving pineapple) into a bowl or food processor. Add soy sauce, sugar, garlic, and ginger. Mix well. Lay salmon in a size appropriate dish and pour in teriyaki sauce. Marinate 20 minutes, turning fish over, two or three times.
3.	Preheat grill to medium high and oil grates. Remove fish from marinade (set marinade aside) and lay salmon (skin side down) on grill. Cover and cook 8-12 minutes depending on thickness of fish, or until salmon flakes easily with a fork, but is still moist.
4.	While fish is cooking, bring marinade to a boil. Reduce heat and simmer 5 minutes. Meanwhile, wash marinade dish and set aside. When fish is done, separate from skin and add fish back to dish. Flake fish with fork and pour one half of teriyaki marinade over fish. Set aside.
5.	Add Notta Pasta to boiling water and cook two minutes. Add asparagus and cook until pasta is al dente. Drain and quickly rinse pasta with cold water. Drain again, and add to a large bowl. Add cilantro, oil, reserved pineapple tidbits and remaining teriyaki marinade. Mix well. Add salmon with marinade, and toss gently until well combined. Serve immediately, or cool to room temperature and serve