Peanut Butter-Glazed Salmon and Green Beans
This fast and fun weeknight meal reveals an unexpected use for peanut butter, transforming it into a savory five-ingredient sauce. The pantry favorite is combined with tangy lemon juice, fragrant ginger and toasted sesame oil to create a rich, supernutty glaze that pairs well with fatty salmon. Here the salmon is roasted on a rack of green beans, but a bed of broccoli florets would be an excellent alternative. The sweet-salty glaze can be made a day ahead and brought to room temperature before using.
- Serves: 4 persons
- 1pound green beans, trimmed
- 1bunch scallions (about 6), halved lengthwise then cut crosswise into thirds
- 1tablespoon minced garlic
- 3tablespoons neutral oil, such as safflower or canola
- Salt and black pepper
- ¼cup smooth peanut butter (either conventional or natural works)
- 2tablespoons lemon juice, plus lemon wedges for serving
- 2tablespoons low-sodium soy sauce
- 1tablespoon grated peeled ginger
- ½teaspoon toasted sesame oil
- 4(6-ounce) center-cut salmon fillets
- ¼cup chopped unsalted roasted peanuts (optional)
Step 1Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
Step 2Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.
Step 3Rub salmon with the remaining 1 tablespoon oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, about 5 to 7 minutes, depending on thickness.
Step 4Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.