Red Chili and Peanut Butter Glazed Salmon
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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
1/4 cup Peanut Butter & Co. The Bee's Knees
Juice of 1 lime
1 tbsp. fresh orange juice
1 heaping tbsp. Sriracha, or other red chili sauce
1 tsp. minced fresh ginger
1 tbsp. rice vinegar
1/4 cup chopped cilantro leaves
salt and pepper, to taste
Six 6-oz wild salmon filets
Preheat oven to 450°F. In a medium bowl, whisk together the wet ingredients and cilantro.
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.
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 desired level. Fish easily overcooks, so keep a close eye on it.
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 Peanut Butter & Co. The Bee's Knees