I saw this recipe in the NYT Cooking and knew I had to make it — I mean almost anything with peanut butter has my name on it. I was a little skeptical but the flavor was Thai like and the lemon juice cuts the peanut butter perfectly. Very easy recipe and very quick to prep and cook. It’s sweet and savory and you can make the glaze a day ahead and just bring it to room temperature first. We enjoyed this very much and the beans were perfect! Perfect weeknight meal.
I served over Jasmine Rice.
thanks @nytimes.com/recipes and Kay Chun for this delicious recipe.
recipe should serve 4
1 pound green beans, trimmed
1 bunch scallions ( about 6) halved lengthwise then cut crosswise into thirds
1 Tablespoon minced garlic
3 Tablespoons neutral oil, I used Canola — 2 for the beans and 1 for the salmon
Kosher Salt and Coarse Black Pepper
1/4 cup smooth peanut butter , I use good old Skippy but you can use natural as well
2 Tablespoons lemon juice, plus lemon wedges for serving
2 Tablespoons low-sodium soy sauce ( which I always use)
1 Tablespoon minced ginger — I used fresh peeled ginger and minced it in mini food processor
1/2 teaspoon toasted sesame oil
4 center cut salmon fillets
*1/4 cup chopped unsalted roasted peanuts — I did it for the crunch but totally optional
Pre-heat oven to 450 degrees.
I put beans, scallions, garlic and 2 Tablespoons of Canola Oil in a large bowl , tossed well and added kosher salt and pepper to taste
Then I spread on a large rimmed baking sheet that I sprayed with Pam Cooking Spray. Spread Beans and scallions 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. Whisk until smooth.
Rub salmon with 1 Tablespoon of Canola Oil and season with a little kosher salt.
Arrange Salmon on top of beans and spoon peanut butter glaze on top of the fish. Roast until salmon is cooked to medium and beans are crisp-tender. App. 5- 7 minutes depending on the thickness of your salmon. I probably didn’t use all of the glaze.
Cook rice if you’re using. I used Jasmine Rice.
Divide salmon and beans over the rice. Top with peanuts an serve with lemon wedges.