Directions: In a saut, pan, heat the 2 T. olive oil. Add the cubed salmon and cook for two minutes, tossing often. Add the snow peas and peppers, saut, about 4 minutes more. To prepare the sauce, in a sauce pot, combine the vinegar, brown sugar, soy sauce, olive oil, ginger and garlic. Whisk to combine over medium heat. Allow to boil for 2 minutes. Whisk in the arrowroot/cornstarch and allow to thicken slightly. Toss the cooked pasta with the salmon vegetable mixture and the sauce. Garnish with toasted sesame seeds and chopped green onion.