Red Chili Peanut Salmon


1/4 cup peanut butter
juice from 1 lime
1 tablespoon fresh orange juice
1 heaping tablespoon Sriracha, or other red chili sauce
1 teaspoon minced fresh ginger
1 tablespoon rice vinegar
1/4 cup chopped cilantro leaves
salt and pepper to taste
6 6-ounce salmon filets


Preheat oven to 450°F. In a medium bowl, whisk together the wet ingredients and cilantro.

Line a baking sheet with foil, then place salmon filets (flesh-side up) on the foil and sprinkle generously with salt and pepper. Spoon the glaze over the fish so it’s fully coated.

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.

Amelia Winslow, HuffPo


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