Baked Peanut Salmon
Yields 4 servings
4, 6-ounce salmon fillets, skin on
¼ cup PB2
2 tablespoon water
2 tablespoon olive oil
1 tablespoon miso paste
1 tablespoon seasoned rice vinegar
2 tablespoons soy sauce
1 tablespoon fresh ginger, grated
1 teaspoon minced garlic
1 teaspoon fresh ground black pepper
¼ cup peanuts, chopped
1 tablespoon cilantro, chopped
Preheat oven to 425*F.
Place salmon fillets into a deep dish with a tight-fitting lid and set aside.
In a medium bowl, whisk together the PB2, water, olive oil, miso paste, vinegar, soy
sauce, ginger and garlic and pour over the salmon fillets.
Cover with lid and refrigerate for 30 minutes to overnight.
Remove the marinated salmon from the refrigerator and place onto a deep 9×13-inch
baking dish, leaving at least ½-inch of space between each fillet.
Pour remaining marinade over the fillets and place into preheated oven.
Cook for 20 minutes until the marinade has browned and the fish is firm to the touch.
Remove from the oven, garnish and serve with any marinate left in the baking dish.