Red Chili and Peanut Butter Glazed Salmon

Red Chili and Peanut Butter Glazed Salmon

Some families prefer to have seafood for their holiday celebrations, including Italian households who traditionally celebrate with multi-course seafood feasts. But Italian or not, and holiday or not — this recipe makes a delectable main course for a simple and light dinner, or as one of the courses for a holiday feast.

 

A restaurant near my house serves grilled salmon with sweet chili and peanut paste, and I can’t help but order it every time I go. I know what you’re thinking: peanut butter and salmon? Not the first combo that comes to mind when you’re planning dinner. But I promise, it works. After one bite of this recipe, I think you too will be convinced.

  • Yield:6 servings
  • Prep Time:10 minutes
  • Cook Time:20 minutes
  • Total Time:30 minutes

Ingredients

1/4 cup Peanut Butter & Co. The Bee’s Knees 

Juice of 1 lime

1 tablespoon fresh orange juice

1 heaping tablespoon Sriracha, or other red chili sauce

1 teaspoon minced fresh ginger

1 tablespoon rice vinegar

1/4 cup chopped cilantro leaves

salt and pepper, to taste

Six 6-oz wild salmon filets

Directions

  1. Preheat oven to 450°F. In a medium bowl, whisk together the wet ingredients and cilantro.

  2. Line a baking sheet with foil, then place salmon filets (flesh-side up) on the foil and sprinkle generously with salt and pepper. Spoon the glaze over the fish so it’s fully coated.

  3. Bake at 450° for 12-15 minutes, or until fish feels semi-firm with you press it with your finger. If it’s not done when you initially check it, put it back in the oven at 2-minute intervals until cooked to the desired level. Fish easily overcooks, so keep a close eye on it.

  4. Remove from oven, let cool 1-2 minutes, then serve each filet over a pile of rice mixed with green onions, lime zest, and cilantro. 

Tags: Dinner Lunch Peanut butter The Bee's Knees

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