Grilled Salmon with Ginger-Peanut Sauce
- 1-1/4 pounds boneless salmon filet
- 3 tbsp. reduced-sodium soy sauce
- 2 tbsp. honey
- 2 tbsp. bottled fresh ginger
- 1 tbsp. smooth peanut butter
- 1 tsp. garlic powder
- 1 tsp. dark sesame oil
Preheat your closed indoor grill according to the manufacturer's instructions.
Cut the salmon into four portions. Place the salmon, skin side down, on the grill. Close the grill and cook until the fish is opaque throughout and flakes easily with a fork, about 5 to 7 minutes, depending on the thickness of the fillet.
While the fish cooks, make the sauce. In a small bowl, combine the soy sauce, honey, ginger, peanut butter, garlic powder and sesame oil. Mix well; set aside
To serve, place each salmon portion on a plate and spoon about 2 tbsp. of the sauce over each serving.
On stove top:
Heat 2 tsp. vegetable oil over medium heat in a 12 inch nonstick skillet that has a lid. Place the salmon, skin side down, in the skillet and cook until the skin is crisp, about 5 minutes. Cover the skillet and continue to cook until the fish is opaque throughout and flakes easily with a fork, about 3 to 4 minutes more, depending on the thickness of the fillet. Proceed with the remainder of the recipe.