Red Chili and Peanut Butter-Glazed Salmon
This recipe was created by Amelia Winslow, of Eating Made Easy, for Peanut Butter & Co. Click here to buy The Bee's Knees peanut butter.
"Some families prefer to have seafood for their holiday celebrations, including Italian households who traditionally celebrate with multi-course seafood feasts. This recipe makes a delectable, simple and light dinner, or can be served as one of the courses for a holiday feast.
A restaurant near my house serves grilled salmon with sweet chili and peanut paste, and I can’t help but order it every time I go. I know what you’re thinking: peanut butter and salmon? Not the first combo that comes to mind when you’re planning dinner. But I promise, it works. After one bite of this recipe, I think you too will be convinced." -- Amelia Winslow
Preheat oven to 450°F. In a medium bowl, whisk together the wet ingredients and cilantro.
Bake at 450° for 12-15 minutes, or until fish feels semi-firm with you press it with your finger. If it’s not done when you initially check it, put it back in the oven at 2 minute intervals until cooked to desired level. Fish easily overcooks, so keep a close eye on it.
Remove from oven, let cool 1-2 minutes, then serve each filet over a pile of rice mixed with green onions, lime zest, and cilantro.
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