Grilled Peanut Butter-Glazed Salmon and Cucumber Sandwiches
Peanut butter and salmon may not seem like the most intuitive flavor pairing, but they’re actually quite good together – especially when you use Peanut Butter & Co. Mighty Maple in lieu of the miso for a quick Asian-inspired marinade. Think of it as a sweeter, mellower, peanuttier take on Japanese-style miso glazed salmon.
It also makes for a great sandwich filling, particularly when it’s paired with crisp quick-pickled slices of cucumber and a generous pinch of fresh cilantro to help offset its sweetness. This definitely isn’t your mama’s salmon sandwich!
- Yield:4 servings
- Prep Time:30 minutes
- Cook Time:15 minutes
- Total Time:45 minutes
For Peanut-Butter Glazed Salmon
¼ cup sake (or chicken broth)
2 tbsp. packed brown sugar
2 tbsp. fresh lime juice
2 tsp. Thai red curry paste
4 individual salmon filets, about 6-8oz each
1 green onion, thinly sliced (white and light green parts only)
1 tsp. sesame seeds
For Quick Pickled Cucumber
¼ cup rice vinegar
1 tbsp. soy sauce
1 tbsp. sugar
2 cups thinly sliced English cucumber
4 large soft kaiser buns
½ cup cilantro sprigs
In a medium bowl, whisk together the Peanut Butter & Co. Mighty Maple, sake, brown sugar, lime juice, and red curry paste until smooth.
Place the salmon in a flat plastic container (or a zip-top plastic bag). Reserve 1/4 cup marinade and set aside, then pour the remainder over the salmon. Cover the salmon and place in the refrigerator to marinate for 15-20 minutes.
Meanwhile, prepare the quick pickled cucumbers. In a mixing bowl, combine the rice vinegar, soy sauce and sugar, and stir until the sugar is dissolved. Add cucumber and stir to coat. Set aside to pickle while you finish up the salmon.
Preheat a lightly-oiled grill to medium-high.
Arrange the salmon on the preheated grill, skin side down, and close the lid. Cook for about 3-5 minutes, then turn over and continue cooking for another 3-5 minutes, or until the salmon is mostly opaque. Turn over one last time, baste with the reserved marinade and sprinkle with green onion and sesame. Cook for 3-5 minutes longer or until the salmon is opaque all the way through and flakes easily. (If you don’t have a grill, the salmon can also be broiled until it’s opaque and flaky.)
To assemble the sandwiches, split the buns and arrange on four plates. Break up the salmon into large chunks using a fork and divide evenly among the buns. Drain the cucumbers, then layer slices onto the salmon, and finish with sprigs of cilantro. Serve immediately.