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This is a recipe I tagged to make for a recipe swap I am involved in.. It is one I never would have thought of, pairing salmon with a peanut butter sauce but it works really well. I prefer more heat to my sauce, so I added the hot sauce, but still found it lacking for our tastes so I also added some chili flakes along with some sweet chili and it was perfect for us. The chef of this recipe has some great recipes, so to view more photos and read more reviews of this particular recipe please click here but be sure to check out more of her recipes whilst you are there.
Ingredients
Peanut Butter Sauce
3 Scallions, finely chopped
1 1/2 Tablespoons fresh ginger, minced
1 Cup chunky peanut butter
3 Drops hot pepper sauce (optional)
3/4 Cup warm water
1/4 Cup soy sauce
1 1/2 Tablespoons sesame oil
Salmon
1 Tablespoon fresh ginger, minced
1/4 Cup soy sauce
1/2 Teaspoon hot pepper sauce (optional)
1/4 Cup orange juice
1 Tablespoon lemon juice, freshly squeezed
2 Scallions, finely chopped
2lbs Salmon fillets, about 1-in thick, cubed
Lime wedge (to garnish)
Method
Peanut Butter Sauce
1. In a large bowl mix scallions and ginger. Stir in peanut butter, hot pepper sauce if using, water, soy sauce and sesame oil. Taste for seasoning and adjust hot pepper sauce, if desired, to make sauce spicier. Stir until sauce is smooth.
Salmon
1. Line a rimmed baking sheet with foil. In a nonreactive bowl, combine ginger, soy sauce, hot pepper sauce, orange juice, lemon juice and scallions. Toss to mix. Add salmon and stir to make sure it’s well coated.
2. Thread 3-4 cubes salmon on each skewer and place on baking sheet. Pour any remaining marinade over salmon. (I threaded mine onto large metal skewers.)
3. Let salmon marinate while you heat the grill. Grill salmon 4-5 minutes on each side or until cooked through.
NOTE: Salmon may also be put under a broiler 4 inches from the heat source. Broil 4 minutes on each side.
Serve hot with lime wedges and Peanut Butter Sauce.
All photos taken by me unless otherwise stated.
This is a very nice pork recipe simple and the flavours all work really well. I have listed some changes to the original to make it easy to understand but if you would like to view the original recipe please click here. I am the first person to make this one so there are no other reviews or photos of this one.I know it is Halloween so I hope all you kids and big kids have a wonderful safe evening. I wanted to post some great treat ideas for the kids but I have been so busy I did not get round to it, BOO HOO. Hopefully next year. Anyway have a good one to all my regular readers.
Ingredients
2 Green apples, cored and diced
2 Leeks, white and tender green parts, thinly sliced
3 Tablespoons olive oil
1/4 cup Apple cider vinegar
1 Tablespoon honey
1/2 Teaspoon ground cumin
1/2 Teaspoon ground coriander
Salt and pepper
1 (4 lb) pork loin roast, butterflied, debonded
12 slices pancetta, thinly sliced
Method
1. Saute the apples and leeks into in the oil over high heat until softened, about 3 minutes.
2. Add the vinegar, honey, cumin and corianger and simmer until the vinegar has evaporated.
3. Season to taste with the salt and pepper.
4. Allow the mixture to cool slightly.
5. Preheat oven to 450°F.
6. Spread the mixture in the center of the pork loin, roll to close and tie with kitchen string.
7. Liberally season the outside of the pork loin, Place pancetta slices around the outside of the pork, slightly overlapping them.
8. Roast in a baking pan for 10 minutes and then lower the heat to 325°F.
9. Cook for about 25 minutes per pound.
Note: I made a light gravy to go with this dish and I think it goes really well with it.
All photos taken by me unless otherwise stated.
