Ingredients for Asian Salmon Skewers With Peanut Butter Sauce
- chopped green onions, for garnish
- 1 tablespoon fresh ginger, grated
- 1/4 cup chunky peanut butter
- 1/2 teaspoon hot pepper sauce, optional
- 2-3 tablespoons warm water, as needed
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
- Orange Juice, 0 quantity (not used in this recipe)
- Lemon Juice, 0 quantity (not used in this recipe)
- 1 1/2 lbs salmon fillets
- Lime Wedge, 0 quantity (not used in this recipe)
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 teaspoon garlic, minced
- 1 large red bell pepper, cut into 1-inch chunks
- 1 large red onion, cut into 1-inch chunks
- sesame seeds, for garnish
- 2 tablespoons lime juice
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How to Make Asian Salmon Skewers With Peanut Butter Sauce
- If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
- In a bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil.
- Add the salmon fillets (or chicken breasts) to the marinade, ensuring they are fully coated. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
- Cut the marinated salmon (or chicken) into 1-inch cubes.
- Thread the salmon (or chicken) cubes onto the prepared skewers, alternating with bell pepper and onion chunks.
- Preheat your grill or a large skillet to medium-high heat.
- Grill or pan-fry the skewers for approximately 8-10 minutes, turning occasionally, until the salmon (or chicken) is cooked through and the vegetables are tender-crisp.
- While the skewers are cooking, prepare the peanut butter sauce by whisking together peanut butter, soy sauce, honey, rice vinegar, lime juice, and a splash of water until smooth and creamy.
- Serve the grilled skewers immediately, drizzled generously with the peanut butter sauce. Garnish with sesame seeds and chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
21g
Fat
24g
Carbs
4g
