Peanut butter and salmon may not seem like the most intuitive flavor pairing, but they’re actually quite good together – especially when you use Mighty Maple peanut butter 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!
Prep time: 30 minutes
Cook Time: 15 minutes
Total time: 45 minutes
Yield: 4 servings
For Peanut-Butter Glazed Salmon
¼ cup Mighty Maple peanut butter
¼ cup sake (or chicken broth)
2 tablespoons packed brown sugar
2 tablespoons fresh lime juice
2 teaspoons Thai red curry paste
4 individual salmon filets, about 6-8oz each
1 green onion, thinly sliced (white and light green parts only)
1 teaspoon sesame seeds
For Quick Pickled Cucumber
¼ cup rice vinegar
1 tablespoon soy sauce
1 tablespoon sugar
2 cups thinly sliced English cucumber
4 large soft kaiser buns
½ cup cilantro sprigs
1. In a medium bowl, whisk together the peanut butter, sake, brown sugar, lime juice, and red curry paste until smooth.
2. 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.
3. 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.
4. Preheat a lightly-oiled grill to medium-high.
5. 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.)
6. 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.
PEANUT BUTTER GIVEAWAY
Isabelle used the peanut butter glaze for salmon in this recipe. What other fish or meat would you marinate with it?
Leave a comment below with your answer to enter for a chance at winning a jar of Mighty Maple, the peanut butter used in this recipe.
– The giveaway is open to USA residents only and will run until Monday, March 31, 2014 at 11:59 PM EST.
– One entry per person.
– Winner(s) will be generated via a random number generator and notified via the contact email provided on the comment form.
– Winner(s) will have until 04/3/14 to claim their prize or we will choose another winner.
– Winner will win one jar of Mighty Maple peanut butter. Product will be shipped by Peanut Butter & Co.
– No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules.