Peanut Butter Salmon With Miso Food

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MISO-GLAZED SALMON COLD NOODLE SALAD



Miso-Glazed Salmon Cold Noodle Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 11

2 packages instant ramen noodles
2 tablespoons peanut butter
Juice of 1 lime
1/3 cup plus 2 tablespoons store-bought Asian sesame dressing
One 8-ounce bag shredded cabbage mix (red and green cabbage plus carrots)
1/4 cup red miso
2 tablespoons honey
Kosher salt
Two 6-ounce skinless salmon fillets
Toasted sesame seeds, for garnish
Thinly sliced scallion greens, for garnish

Steps:

  • Cook the ramen noodles (minus the seasoning packs) to very al dente according to the package instructions. Let cool.
  • Mix together the peanut butter, lime juice and 1/3 cup Asian dressing. Toss with the cabbage mix and cold noodles. Let sit for at least 30 minutes, tossing a couple times in between.
  • Position a rack in the middle of the oven and preheat to broil. Line a baking sheet with parchment paper.
  • Mix the miso, honey and remaining 2 tablespoons Asian dressing in a small bowl. Season with salt if necessary. Liberally brush both sides of the salmon with the miso glaze. Place on the prepared baking sheet and broil on the middle rack until the fish is browned, the flesh is opaque and the interior is 145 degrees F, 8 to 10 minutes.
  • Place the cooked salmon on top of the cold noodle salad. Garnish with a liberal sprinkling of toasted sesame seeds and scallion greens.

ASIAN SALMON SKEWERS WITH PEANUT BUTTER SAUCE



Asian Salmon Skewers With Peanut Butter Sauce image

Created for salmon but also works well with chicken. From a supermarket handout. NOTE: If using bamboo skewers soak for about 30 minutes.

Provided by Julie Bs Hive

Categories     Asian

Time 38m

Yield 6 serving(s)

Number Of Ingredients 15

3 scallions, finely chopped
1 1/2 tablespoons fresh ginger, minced
1 cup chunky peanut butter
3 drops hot pepper sauce (optional)
3/4 cup warm water
1/4 cup soy sauce
1 1/2 tablespoons sesame oil
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1/2 teaspoon hot pepper sauce (optional)
1/4 cup orange juice
1 tablespoon lemon juice, freshly squeezed
2 scallions, finely chopped
2 lbs salmon fillets, about 1-in thick, cubed
lime wedge (to garnish)

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.

Nutrition Facts : Calories 484.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 78.8, Sodium 1654.2, Carbohydrate 13.3, Fiber 4, Sugar 5.3, Protein 43.5

GRILLED SALMON WITH PEANUT HOISIN SAUCE



Grilled Salmon With Peanut Hoisin Sauce image

I found this recipe on jif.com. It is a unique combination of some of my favorite flavors. Quick, easy and delicious.

Provided by KelBel

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup creamy peanut butter
1/2 cup hoisin sauce
1/2 cup finely chopped onion
1/4 cup rice wine vinegar
1/2 cup water
2 -3 cloves minced garlic
4 salmon fillets (6 oz. each)
salt and pepper
1/2 cup chopped scallion

Steps:

  • Combine all sauce ingredients in a saucepan.
  • Bring to a boil then reduce the heat and simmer for about 5 minutes, stirring often.
  • Sauce can be made several days ahead of time and refrigerated.
  • If it is too thick, just add a little water when heating it before serving.
  • Season the salmon filets with salt and pepper.
  • Grill until done to your liking.
  • Top each grilled salmon filet with warm Peanut Hoisin Sauce and sprinkle with chopped scallions, just before serving.

Nutrition Facts : Calories 643.5, Fat 28.4, SaturatedFat 5.3, Cholesterol 166.3, Sodium 881.3, Carbohydrate 23.9, Fiber 3.5, Sugar 12.9, Protein 73.1

PEANUT BUTTER-GLAZED SALMON AND GREEN BEANS



Peanut Butter-Glazed Salmon and Green Beans image

This fast and fun weeknight meal reveals an unexpected use for peanut butter, transforming it into a savory five-ingredient sauce. The pantry favorite is combined with tangy lemon juice, fragrant ginger and toasted sesame oil to create a rich, supernutty glaze that pairs well with fatty salmon. Here the salmon is roasted on a rack of green beans, but a bed of broccoli florets would be an excellent alternative. The sweet-salty glaze can be made a day ahead and brought to room temperature before using.

Provided by Kay Chun

Categories     dinner, lunch, quick, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 pound green beans, trimmed
1 bunch scallions (about 6), halved lengthwise then cut crosswise into thirds
1 tablespoon minced garlic
3 tablespoons neutral oil, such as safflower or canola
Salt and black pepper
1/4 cup smooth peanut butter (either conventional or natural works)
2 tablespoons lemon juice, plus lemon wedges for serving
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled ginger
1/2 teaspoon toasted sesame oil
4 (6-ounce) center-cut salmon fillets
1/4 cup chopped unsalted roasted peanuts (optional)

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.

ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE



Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette image

This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.

Provided by Kay Chun

Categories     dinner, lunch, weeknight, grains and rice, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup white or sweet miso
1 1/2 cups basmati or other long-grain rice
4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1/4 cup low-sodium soy sauce
1/4 cup chopped scallions, plus more for garnish
1 tablespoon distilled white vinegar or unseasoned rice vinegar
1 tablespoon minced fresh ginger
4 cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces)
Roasted sesame oil, for serving

Steps:

  • Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
  • On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
  • In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
  • Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

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