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Salmon with Crunchy Peanut Ginger Sauce

This recipe is from my blog friend Karen at Back Road Journal (see the link). Right now I think she is still off travelling in Europe, posting some really interesting stuff about her travels. Anyways…we tried this recipe last week and it was awesome. Who would have thought of peanut butter and salmon? I served it with some great wild rice mix and a small salad.

Salmon With Crunchy Peanut Ginger Sauce BRJ

Peanut Ginger Sauce*

  • 2 tsp. peanut oil (Didn’t have any so I used a little extra virgin olive oil)
  • 1 tsp. sesame seed oil
  • 1 garlic clove, minced
  • 1 inch piece of fresh ginger, peeled and grated (approx. 2-3 tsp.)
  • 1/4 c. natural peanut butter (I used crunchy peanut butter since I hate creamy)
  • 2 Tbsp. soy sauce
  • 2 Tbsp. sweet Thai chili sauce (I skipped this since I had none)
  • juice from 1/2 lime
  • 1/4 c. or more water for thinning the sauce
  • 1 tsp. sriracha (optional) I used Sambal

Heat the oils in a small saucepan over medium heat, add the garlic and cook for 30 seconds. Add all the other ingredients except the water and cook until the peanut butter is melted and smooth. Slowly add the water a little at a time until the desired consistency. Makes about 3/4 c.  Can be stored in the refrigerator for several weeks. Thin with water, if necessary, after being refrigerated.

*This sauce is delicious on chicken, pork and seafood. It is also great as a dip, tossed with noodles or used in salads as a dressing.

Salmon

Preheat oven to 350 degrees.

  • 1 center cut piece of salmon, skinned and seasoned with salt, pepper and a little sugar
  • Peanut ginger sauce (several tablespoons, depending on the size of the salmon) from recipe above
  • 1/4 c. chopped peanuts
  • 2 scallions, chopped for garnish
  • peanut oil for sauteing

Pour enough oil in a ovenproof sauté pan to just coat the bottom.  Heat oil until shimmering. Add the salmon (presentation side down) and cook for about one minute until brown, turn and cook an additional minute. Remove the pan from the heat, place salmon on a plate and pour the oil out of the pan. Return the salmon to the pan, spread the sauce over the fish and top with chopped peanuts. Place in the oven and cook for approximately six minutes. Remove from the oven and let rest for five minutes. The salmon will still be a little pink and moist in the center. If you like you salmon more done, let stay in the oven a few minutes more but remember to not over cook the fish. Garnish with scallions just before serving.

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About reg45

Canadian guy living part time in Progreso, Yucatan. Currently posting in my recipe blog - www.buenprovecho.me

Posted on December 1, 2013, in Salmon and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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