The sweet and mildly spicy flavors of peanut sauce nicely balance the stronger flavor of salmon.
Oil for brushing skin and grill
4 (6-8 oz) salmon fillets*, skin on (uniform thickness)
1 can (13.5 oz) A Taste of Thai Coconut Milk
1 packet (3.5 oz) A Taste of Thai Peanut Sauce Mix
1 lime, cut into 4 pieces
4 Tbsp chopped peanuts
4 Tbsp chopped basil
*Striped bass, red fish (croaker) or snapper can be substituted for salmon.
1 Preheat grill to medium (325°-350°).
2 When grill is ready, oil salmon skin and grill grates for easy release. Place fillet skin side down on grill and cover. Cook 12-15 minutes (depending on thickness of fillet) or until fish is cooked through, but still moist.
3 While the fish is cooking, make the peanut sauce by combining Peanut Sauce Mix and Coconut Milk in a medium saucepan. Cook according to directions on Peanut Sauce Mix.
4 Pour some peanut sauce on a serving platter (or plates), and place cooked fish on top. Pour 1/4 cup of peanut sauce over each fillet and squeeze lime wedges over each.
5 Sprinkle with chopped peanuts and basil. Pour any leftover peanut sauce in a bowl, and serve on the side. This dish goes particularly well with a side of Jasmine Rice