• August 9, 2018

    Grilled Coconut Salmon Skewers with Peanut Sauce

    by

    Grilled Coconut Salmon Skewers | Foodess RecipesThese gingery, coconut grilled salmon skewers are a total hit as either an appetizer or a main course. The peanut satay sauce uses an awesome shortcut and is so divine you’ll want to put it on everything – your salmon, your rice, your sandwiches, your broccoli, your body. You can either grill the salmon skewers on an outdoor grill or on an indoor grill pan.

    We have been having as much summer fun as we can squeeze in now that the first highlighters and pencil cases have made their ominous appearance at the drugstore. Last week we were with friends on BC’s beautiful sunshine coast for a few days, staying at the most magnificent waterfront AirBnB. The water was colder than any west-coast beach I’ve experienced, but the kids had an amazing time digging for clams, chasing crabs, and finding the most enormous jellyfish while the adults sipped cold beer on the dock and made s’mores on the bbq. It was such a perfect little getaway, our friends were so generous to let us crash their vacation.

    When we got back, it was the weekend again (yay!) and we went blueberry picking. I still have a lot of blueberries in my fridge and can’t decide what to do with them. We’ve been visiting friends and friends have been visiting us. There’s been a high concentration of backyard lounging with cold beverages. No complaints, except that it’s so hot that I really want to get a pool. The sea is great, but first there was red tide and then e coli. (Come on, ocean, cooperate wouldja?)

    Grilled Coconut Salmon Skewers with Peanut Sauce | Foodess RecipesOur lazy August days have been punctuated by lots of fresh, summery meals – hello, spicy fish on a stick.

    I keep things really easy, using frozen filets of salmon – I buy them in bulk at Costco. They come individually portioned and vacuum sealed, making for super-easy weeknight meals. To thaw, I just pop them (still in their wrapping) into a pot of hot water for about 10 minutes. I do make sure to buy the Ocean Wise Pacific salmon, vs. farmed Atlantic (look for the Ocean Wise or MSC logo on seafood for best choices). And since we’re being ocean smart, let’s try to keep the plastic waste out of it – soft plastic the fish comes sealed in can be recycled at any London Drugs store in BC – google where to recycle it in your area. I make a drop off once a month.

    The salmon is marinated in coconut, turmeric, ginger and cayenne before being skewered and grilled. To make sure the fish doesn’t stick, the rules are:

    1. Cook on a hot, clean grill (preheat outdoor grill for 10 minutes, grill pan for 5).
    2. Grease the grates.
    3. Don’t overcrowd (which lowers the temperature and makes it difficult to flip carefully) – especially true if using a grill pan vs. an outdoor grill.
    4. Don’t try to force a flip – when it is nicely grill-marked, it will lift right off. Wait until it is easy or else it will tear.

    Serve the salmon skewers with a big, crisp salad and either hot basmati rice or fluffy naan.

     

    Grilled Coconut Salmon Skewers with Peanut Sauce

    Coconut Satay Salmon Skewers with ginger and turmeric, served with the most delicious shortcut peanut satay sauce. They can be grilled indoors or out!

    Course Dinner
    Cuisine Thai
    Keyword salmon skewers
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 6
    Author Jennifer Pallian

    Ingredients

    For Salmon

    • 1 cup coconut milk
    • 1 tbsp lightly-packed finely grated ginger
    • 2 tsp kosher salt
    • 1 tsp ground coriander
    • 1 tsp turmeric
    • 1/4 tsp cayenne
    • 2 lbs boneless salmon filets skin on or off - either is fine, cut in 1" pieces

    For Peanut Satay Sauce

    • 3/4 cup coocnut milk the rest of the can!
    • 1/4 cup water
    • 1/3 cup peanut butter
    • 3 tbsp brown sugar
    • 1 1/2 tbsp red curry paste you can swap in green but it'll be spicier
    • 1 tbsp lime juice

    Instructions

    1. Whisk together first six ingredients in a shallow baking dish. Add salmon and toss to coat evenly. Let stand 30 minutes at room temperature (or up to 2 hours in the fridge).
    2. Meanwhile, make peanut sauce by whisking together all ingredients over medium-low heat until smooth.
    3. To grill salmon, preheat grill (or grill pan) over medium-high heat. Thread salmon onto skewers. Grease grates. Grill salmon for 4-5 minutes, or until it releases easily. Flip and cook another 2-3 minutes, until it just turns opaque in the middle.
    4. Serve with peanut sauce.
    BY

    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

    Review this recipe

    avatar

      Subscribe  
    Notify of

    GET NEW FOODESS POSTS DELIVERED STRAIGHT TO YOUR INBOX

    Thanks for signing up! Check your inbox to confirm.
    Chicken Lettuce Wraps | Foodess Recipes September 6, 2018
    Asian Pulled Chicken Lettuce Wraps

    Chicken Lettuce Wraps are a healthy, filling dinner bolstered by lots of fresh veggies. The sweet-spicy Thai sauce is delicious and leftovers can be tucked into tortillas for lunch the next day.

    September 2, 2018
    3 Perfect September Appetizers + a Wine-Tasting Girl’s Night

    3 MUST-try September appetizer recipes to try this month (and a glimpse into my recent wine-tasting girls’ night).

    October 1, 2017
    Soft and Chewy Peanut Butter cookies

    Soft-baked peanut butter cookies with crispy rice cereal and a surprise peanut butter puddle. A secret ingredient makes them super chewy.