salmon with spicy peanut sauce
The hot peanut butter from Big Spoon Roasters is the secret weapon in this easy, delicious sauce (and we just learned it's going on hiatus on Jan. 1 so be sure to stock up now while you can). We love it over salmon but the sauce would also be great with shrimp or chicken. Be sure to serve with fresh limes, as the citrus is needed to bring all the flavors together.
- 4 4-ounce center-cut salmon fillets, with skin on
- 1 tablespoon unsalted butter, at room temperature
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons vegetable (or canola) oil
- 1 13.5-ounce can coconut milk
- 1/2 cup hot peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon freshly grated ginger
- 1 clove garlic, smashed into a paste
- Fresh cilantro, roughly chopped, for garnish
- Red chili, thinly sliced, for garnish
- Rice or grits, for serving
- Juice from 1-2 limes
- Bring salmon fillets to room temperature for about 10 minutes.
- Preheat oven to 400°F.
- Brush butter over top of each salmon fillet and season each with salt and pepper.
- In a large oven-safe skillet, heat oil over medium-high heat. Once oil is shimmering, add salmon fillets, skin-side up. Cook until salmon easily releases to flip, about 5 minutes. Flip, and continue to cook for another minute. Remove from heat and carefully drain off excess oil. Transfer salmon to oven to finish cooking, another 5-10 minutes (depending on thickness and desired doneness).
- While salmon finishes cooking, make sauce. In a saucepan, combine coconut milk, hot peanut butter, soy sauce, ginger, and garlic and season with salt and pepper. Place over medium-high heat and bring to a boil. Reduce heat to low and simmer sauce until slightly thickened, stirring occasionally, 5-10 minutes. Taste and adjust as desired. Once thickened, remove from heat.
- To serve, either transfer salmon to a serving platter and pour sauce over fillets, or pour sauce into pan (once cooked, skin will easily release from bottom of salmon).
- Garnish with cilantro and red chili and serve over rice or grits with limes for drizzling.
cook’s note: For additional heat, add a few of the red chili slices into the sauce while it simmers, serving extra for garnish.