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
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
1. Preheat oven to 450°F. In a medium bowl, 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.
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.