Salmon with Peanut Sauce over Broccoli Salad
Recipe Description
Serve baked salmon fillets over greens and Broccoli mixed with a rich Peanut sauce. When you lift the salmon from its baking foil, the skin remains; discard with the foil. A blender makes quick work of the sauce.Ingredients
- 3 tablespoons unsweetened Peanut butter|Peanut Butter
- 3 tablespoons Chicken Stock|Broth
- 2 tablespoons Mayonnaise
- 1 tablespoon lite soy sauce
- 1 tablespoon Dry sherry or Sake
- 1 1/2 teaspoons Asian hot chile pepper|chilli Garlic Sauce
- 1/2 teaspoon peeled and grated fresh Ginger
- 1 small garlic clove, pushed through a press
- 2teaspoons granular sugar substitute
- 4 (5 to 6 ounces each) center-cut salmon fillets with skin
- 4 cups lightly packed spring salad mix|mesclun (baby Greens)
- 4 cups Broccoli Florets, cooked until crisp-tender
1. Puree Peanut Sauce ingredients in blender until smooth.
2. Heat oven to 300 °F. Line jelly-roll pan with aluminum foil. Place skin side down on pan. Bake 17 to 18 minutes until flakes easily with fork and center is still slightly rosy.
3. Toss spring salad mix|mesclun and Broccoli with 1/4 cup Peanut sauce. Divide on four plates. Top each salad with a piece of . Drizzle remaining sauce over all.
2. Heat oven to 300 °F. Line jelly-roll pan with aluminum foil. Place skin side down on pan. Bake 17 to 18 minutes until flakes easily with fork and center is still slightly rosy.
3. Toss spring salad mix|mesclun and Broccoli with 1/4 cup Peanut sauce. Divide on four plates. Top each salad with a piece of . Drizzle remaining sauce over all.
This article uses material from the "Salmon with Peanut Sauce over Broccoli Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
