Alaska Sockeye Salmon with Brown Sugar Peanut Sauce
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 15 Min.
Cook Time: 13 Min.
Prep Time: 15 Min.
Cook Time: 13 Min.
What you need:
* 2 Tbsp. hot water
* 1/4 c. packed brown sugar
* 2 Tbsp. soy sauce
* 2 tsp. finely minced fresh ginger
* 6 Tbsp. smooth peanut butter
* 1-1/2 lb. Alaska Sockeye Salmon
* heavy-duty aluminum foil
* non-stick cooking spray
* kosher salt and pepper
* 1/4 c. chopped dry roasted peanuts, optional, to garnish
* 1/4 c. packed brown sugar
* 2 Tbsp. soy sauce
* 2 tsp. finely minced fresh ginger
* 6 Tbsp. smooth peanut butter
* 1-1/2 lb. Alaska Sockeye Salmon
* heavy-duty aluminum foil
* non-stick cooking spray
* kosher salt and pepper
* 1/4 c. chopped dry roasted peanuts, optional, to garnish
What to do:
1. Remove Alaska Sockeye salmon from the refrigerator 15 min. before cooking. Heat grill to 375°F. 2. In a small bowl stir together the hot water, brown sugar and soy sauce. Then stir in the ginger and peanut butter until smooth. Store refrigerated for up to 2 weeks.
3. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-in. longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-in.) to make a shallow pan around the salmon, leaving at least a 1-in. margin around the fish. Season salmon with salt and pepper.
4. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon or close the foil over the salmon. Close grill cover and cook for 10 to 13 min., cooking just until fish is lightly translucent in the center--it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
5. To serve, top salmon with sauce.
* Variation: Salmon can also be roasted in an oven preheated to 375°F or pan-seared and finished in the oven. Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.
3. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-in. longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-in.) to make a shallow pan around the salmon, leaving at least a 1-in. margin around the fish. Season salmon with salt and pepper.
4. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon or close the foil over the salmon. Close grill cover and cook for 10 to 13 min., cooking just until fish is lightly translucent in the center--it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
5. To serve, top salmon with sauce.
* Variation: Salmon can also be roasted in an oven preheated to 375°F or pan-seared and finished in the oven. Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.