Red Chili and Peanut Butter-Glazed Salmon

Red Chili and Peanut Butter-Glazed Salmon

Amelia Winslow

Provided by: Peanut Butter & Co

20 mins total 0 mins prep Full Screen

Servings

This recipe was created by Amelia Winslow, of Eating Made Easy, for Peanut Butter & Co. Click here to buy The Bee's Knees peanut butter.

"Some families prefer to have seafood for their holiday celebrations, including Italian households who traditionally celebrate with multi-course seafood feasts. This recipe makes a delectable, simple and light dinner, or can be served 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." -- Amelia Winslow

Ingredients

• 1/4 cup The Bee's Knees peanut butter (see below), or other peanut butter of your choosing
• juice from 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
• 6 6-ounce salmon filets

Directions

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

• Filed under:
• Salmon,
• Spice,
• Peanut Butter,
• Asian,
• Baking,
• Dinner,
• Winter,
• Christmas,
• Entertaining

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Comments

[Ian McCullough]

12:24 AM on 10/01/2012

This looks amazing....all my favorites in one.

[Anne Rhatigan]

09:22 PM on 05/31/2012

This was great! I didn't have cilantro, so I substituted fresh flat-leaf parsley and it worked out fine. I served the salmon with some broiled asparagus, and it was a really nice, not too heavy meal.