Amelia Winslow

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.

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

Red Chili and Peanut Butter Glazed Salmon

Ingredients

Red Chili and Peanut Butter Glazed Salmon Ingredients - Peanut Butter & Co. The Bee's Knees Peanut Butter

1/4 cup The Bee’s Knees peanut butter
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

Procedure

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

Red Chili and Peanut Butter Glazed Salmon - 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.

Red Chili and Peanut Butter Glazed Salmon - place salmon filets (flesh-side up) on the foil and sprinkle generously with salt and pepper

Red Chili and Peanut Butter Glazed Salmon - 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 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.

Red Chili and Peanut Butter Glazed Salmon, 8.5 out of 10 based on 6 ratings

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6 Responses to Red Chili and Peanut Butter Glazed Salmon

  1. Natasha says:

    This indeed is something different — i wouldn’t have thought of such a combination but I’m intrigued enough to try it! The salmon looks moist and delicious. I look forward to your other wholesome recipes Amelia!

  2. Karen says:

    Wow, I really like this idea. Amelia, I don’t know where to get siracha. Do you think pureed jalepenos will work?

    • Amelia says:

      Karen — Siracha should be in the Asian food section of any conventional grocery store. It’s recognizable by the green top and the rooster on the bottle. But, you can replace it in the recipe with any hot sauce you like!

  3. SusieBeeonMaui says:

    Sounds great. I love peanut sauce on anything!
    It looks like you have honey in your picture-did you add additional honey to the sauce?

  4. Lilly says:

    lime and cilantro is one of my personal favorite flavor combinations. amelia, I think you nailed this one perfectly! i made it last night and everyone raved. thanks for a terrific recipe. i look forward to many more.

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Red Chili and Peanut Butter Glazed Salmon