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This fast and fun weeknight meal reveals an unexpected use for peanut butter, transforming it into a savory five-ingredient sauce. The pantry favorite is combined with tangy lemon juice, fragrant ginger and toasted sesame oil to create a rich, supernutty glaze that pairs well with fatty salmon. Here the salmon is roasted on a rack of green beans, but a bed of broccoli florets would be an excellent alternative. The sweet-salty glaze can be made a day ahead and brought to room temperature before using.
Ingredients
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1pound green beans, trimmed 1bunch scallions (about 6), halved lengthwise then cut crosswise into thirds 1tablespoon minced garlic 3tablespoons neutral oil, such as safflower or canola Salt and black pepper 1/4cup smooth peanut butter (either conventional or natural works) 2tablespoons lemon juice, plus lemon wedges for serving 2tablespoons low-sodium soy sauce 1tablespoon grated peeled ginger 1/2teaspoon toasted sesame oil 4(6-ounce) center-cut salmon fillets 1/4cup chopped unsalted roasted peanuts (optional)
Directions
Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer. Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth. Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness. Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.
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