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.