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

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.