Asian Salmon Skewers With Peanut Butter Sauce Food

ASIAN SALMON SKEWERS WITH PEANUT BUTTER SAUCE

Steps:

• PEANUT BUTTER SAUCE:.
• 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:.
• 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. Thread 3-4 cubes salmon on each skewer and place on baking sheet. Pour any remaining marinade over salmon.
• Let salmon marinate while you heat the grill. Grill salmon 4-5 minutes on each side or until cooked through. Serve hot with lime wedges and Peanut Butter Sauce.
• NOTE: Salmon may also be put under a broiler 4 inches from the heat source. Broil 4 minutes on each side.

MAUI SALMON SKEWERS WITH PACIFIC RIM PEANUT SAUCE

Steps:

• In a large bowl, whisk together the soy sauce, water, rice wine, sugar, chili sauce, 1/2 cup of the cilantro, the lemon juice, and jalapeño until the sugar is dissolved and the mixture is blended. Add the salmon, turn to coat, and cover. 2. Soak wooden skewers in water for 1 hour. Remove the salmon from the marinade, pat dry, and thread a slice of salmon onto each skewer. Do Ahead: At this point, you can cover and refrigerate for up to 6 hours. 3. Build a hot charcoal fire or preheat the broiler or a gas grill for 10 minutes. Grill the skewers, or broil on a baking sheet lined with aluminum foil, until cooked through, about 2 minutes per side. Do Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours. Let come to room temperature before serving. 4. Serve the salmon garnished with the remaining 1/2 cup of cilantro and the peanut sauce.

PEANUT BUTTER-GLAZED SALMON AND GREEN BEANS

Steps:

• Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
• Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.
• Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.
• Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.