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!
Servings: 6
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
- ¼ tsp cayenne
- 2 lbs boneless salmon filets skin on or off - either is fine, cut in 1" pieces
For Peanut Satay Sauce
- ¾ cup coocnut milk the rest of the can!
- ¼ cup water
- ⅓ cup peanut butter
- 3 tbsp brown sugar
- 1 ½ tbsp red curry paste you can swap in green but it'll be spicier
- 1 tbsp lime juice
Instructions
- 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).
- Meanwhile, make peanut sauce by whisking together all ingredients over medium-low heat until smooth.
- 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.
- Serve with peanut sauce.