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Asian Salmon Skewers with Peanut Butter Sauce
3 scallions, finely chopped (Peanut Butter Sauce)
1 1/2 Tbsp. minced fresh ginger (Peanut Butter Sauce)
1 cup chunky peanut butter (Peanut Butter Sauce)
3 drops hot pepper sauce (optional) (Peanut Butter Sauce)
3/4 cup warm water (Peanut Butter Sauce)
1/4 cup soy sauce (Peanut Butter Sauce)
1 1/2 Tbsp. sesame oil (Peanut Butter Sauce)
1 Tbsp. minced fresh ginger (Salmon)
1/4 soy sauce (Salmon)
1/2 tsp. hot pepper sauce (optional) (Salmon)
1/4 cup orange juice (Salmon)
1 Tbsp. freshly squeezed lemon juice (Salmon)
2 scallions, finely chopped (Salmon)
2 lb. salmon fillet about 1 inch thick, cubed (Salmon)
Lime wedges, for garnish
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Asian Salmon Skewers with Peanut Butter Sauce

Asian Salmon Skewers with Peanut Butter Sauce

Asian Salmon Skewers with Peanut Butter Sauce
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:20 minutes
1. Prepare Peanut Butter Sauce. In a large bowl, mix scallions and 1 1/2 tablespoons ginger. Stir in peanut butter, hot pepper sauce if using, water, 1/4 cup soy sauce, and sesame oil. Taste for seasoning and add more hot pepper sauce, if desired, to make sauce spicier. Stir until sauce is smooth. (Sauce can be made a day ahead of time. Cover and refrigerate until ready to use. Remove from fridge as you begin to cook salmon.)
2. Prepare salmon. Line a rimmed baking sheet with foil. In a non-reactive bowl, combine 1 tablespoon ginger, 1/4 cup soy sauce, hot pepper sauce, orange juice, lemon juice, and scallions and gently toss to mix. Add salmon and stir to make sure it's well coated. Thread 3 to 4 cubes salmon on each skewer and place on baking sheet. Pour any remaining marinade over salmon.
3. Let salmon marinate while you heat grill or broiler, with shelf at least 4 inches from heat. Grill salmon 4 to 5 minutes on each side, or until cooked through. Serve hot with lime wedges for garnish and Peanut Butter Sauce.
Source: Hannaford fresh Magazine, July - August 2007