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Thai Peanut Salmon with Broccoli

December 24, 2009

We’re swamped in holiday retail madness here: three of us are working most every night until the stores close, which leaves little time (or enthusiasm, or energy) for cooking. So when I’ve come home, hungry and exhausted, I’ve been looking for things to cook quickly and with as little effort as possible. Last night, it came together so beautifully. I thought I was going to cry when I took a bite of this salmon. It’s that good.

I adapted the sauce from Fab Frugal Food’s Spicy Thai Peanut Drizzled Blanched Spinach Salad. I added more heat, so be sure to use less pepper sauce if you have a sensitivity to spicy foods.

For the peanut sauce:
1/3 cup all-natural dark roasted peanut butter
1/4 cup rice wine vinegar
3 Tbsp olive or canola oil
1 Tbsp toasted sesame oil
3 Tbsp soy sauce
2 Tbsp splenda (or honey, if you aren’t dieting)
1 tsp cayenne pepper sauce
2 Tbsp ginger-garlic paste (or 1 Tbsp grated ginger and three pressed garlic cloves… we’d made curry the other night and had the leftover pre-blended mix.)
1/2 tsp salt
4 salmon fillets, thawed
2 heads broccoli, cut into florets
  1. Preheat oven to 375F. Lightly oil a roasting pan, place salmon on the pan, sprinkle with salt and pepper, and place on the center rack of the oven. Bake for 15 minutes.
  2. While the salmon is baking, whisk together all ingredients for the sauce in a medium bowl. Place the broccoli in a large skillet with about a cup of water. Bring to a boil to steam the broccoli just until done.
  3. Swap the salmon to the top rack of the oven, and turn on the broiler for just five minutes. Drain the broccoli in a colander, then divide onto the plates.
  4. Lay the salmon over the broccoli, and pour the peanut sauce over both. This would be wonderful with brown rice, though we aren’t to that phase of the diet just yet.

Serves 4

One Comment leave one →
  1. Donna permalink
    December 30, 2009 2:24 PM

    Wow! this looks fabulous. What a great New Year’s dish. I will try this soon!


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