Best Asian Salmon Skewers With Peanut Butter Sauce Recipes

PEANUT BUTTER-GLAZED SALMON AND GREEN BEANS

Peanut Butter-Glazed Salmon and Green Beans image

This fast and fun weeknight meal reveals an unexpected use for peanut butter, transforming it into a savory five-ingredient sauce. The pantry favorite is combined with tangy lemon juice, fragrant ginger and toasted sesame oil to create a rich, supernutty glaze that pairs well with fatty salmon. Here the salmon is roasted on a rack of green beans, but a bed of broccoli florets would be an excellent alternative. The sweet-salty glaze can be made a day ahead and brought to room temperature before using.

Provided by Kay Chun

Categories dinner, lunch, quick, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound green beans, trimmed
1 bunch scallions (about 6), halved lengthwise then cut crosswise into thirds
1 tablespoon minced garlic
3 tablespoons neutral oil, such as safflower or canola
Salt and black pepper
1/4 cup smooth peanut butter (either conventional or natural works)
2 tablespoons lemon juice, plus lemon wedges for serving
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled ginger
1/2 teaspoon toasted sesame oil
4 (6-ounce) center-cut salmon fillets
1/4 cup chopped unsalted roasted peanuts (optional)

Steps:

Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.
Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.
Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.

MAUI SALMON SKEWERS WITH PACIFIC RIM PEANUT SAUCE

MAUI SALMON SKEWERS WITH PACIFIC RIM PEANUT SAUCE image

Categories Fish

Yield 10

Number Of Ingredients 20

Ingredients

1 cup soy sauce
1 cup water
1/2 cup rice wine or seasoned rice vinegar
2 tablespoons sugar
3 tablespoons Asian chili-garlic sauce
1 cup packed fresh cilantro leaves, finely chopped
2 teaspoons fresh lemon juice
2 tablespoons seeded and finely chopped jalapeño pepper
One 1-1/2-pound salmon fillet or 1-1/2 pounds tuna steaks, sliced on a 45-degree angle to 1/2 inch thick
Sauce
1-1/2 cups creamy peanut butter (don't use natural, which becomes grainy)
1/2 cup canned unsweetened coconut milk
1/4 cup rice wine
2 cloves garlic, minced
1 teaspoon peeled and grated fresh ginger
2 tablespoons light soy sauce
2 tablespoons toasted sesame oil
4 shakes of Tabasco sauce
6 scallions (white and tender green parts), chopped, for garnish
1/2 cup chopped dry-roasted peanuts for garnish

Steps:

In a large bowl, whisk together the soy sauce, water, rice wine, sugar, chili sauce, 1/2 cup of the cilantro, the lemon juice, and jalapeño until the sugar is dissolved and the mixture is blended. Add the salmon, turn to coat, and cover. 2. Soak wooden skewers in water for 1 hour. Remove the salmon from the marinade, pat dry, and thread a slice of salmon onto each skewer. Do Ahead: At this point, you can cover and refrigerate for up to 6 hours. 3. Build a hot charcoal fire or preheat the broiler or a gas grill for 10 minutes. Grill the skewers, or broil on a baking sheet lined with aluminum foil, until cooked through, about 2 minutes per side. Do Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours. Let come to room temperature before serving. 4. Serve the salmon garnished with the remaining 1/2 cup of cilantro and the peanut sauce.

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