The sweet and mildly spicy flavors of peanut sauce nicely balance the stronger flavor of salmon.
INGREDIENTS
Oil for brushing skin and grill 4-(6-8 oz) salmon fillets*, skin on (uniform thickness) 1-13.5 oz can Coconut Milk 1-3.5 oz packet Peanut Sauce Mix, both inner envelopes 1 lime, cut into 4 pieces 4 tablespoons chopped peanuts 4 tablespoons chopped basil
DIRECTIONS
- Preheat grill to medium (325°-350° F).
- When grill is ready, oil salmon skin and grill grates for easy release. Place fillet skin side down on grill and cover. Cook 12-15 minutes (depending on thickness of fillet) or until fish is cooked through, but still moist.
- While the fish is cooking, make the peanut sauce by combining Peanut Sauce Mix and Coconut Milk in a medium saucepan. Cook according to directions on Peanut Sauce Mix packet.
- Pour some peanut sauce on a serving platter (or plates), and place cooked fish on top. Pour 1/4 cup of peanut sauce over each fillet and squeeze lime wedges over each.
- Sprinkle with chopped peanuts and basil. Pour any leftover peanut sauce in a bowl, and serve on the side. This dish goes particularly well with a side of Jasmine Rice and a Thai Cucumber Salad.
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