Wild BC Sockeye Salmon Satay with Peanut Sauce

Honestly, this might be the best food on a stick EVER! Roughly 45 min from start to finish, this is a meal that even the KIDS will enjoy! Wild BC Sockeye Salmon marinated, then grilled hot and fast… what’s not to love about it? How about adding a killer peanut sauce? This recipe is going to knock your socks off!

Recipe supplied by Cory Walby. Saturday Night Test Kitchen

Ingredients:

• 1 side of Wild BC Sockeye Salmon – Deboned and cut into 1” wide pieces

Marinade

• 1/2 cup Water

• 1/2 cup Soy Sauce

• 2 tbsp Sugar

• 6 Garlic cloves — Minced

• 15 Bamboo Skewers

Peanut Sauce

• 1 cup Peanut Butter

• 1/4 cup Rice Vinegar

• 1/2 cup Soy Sauce

• 4 tbsp Honey

• 1 tsp Fish Sauce

• 2 tsp Fresh Grated Ginger

• 4 Garlic cloves – Grated

• 1/2 tsp Chili Flakes

• 1 Can (Mini Can so I think it’s 161ml) Full Fat Coconut Milk

Serve with

• Green Onions

• Peanuts

• Chopped Parsley

Directions

1. Start by taking about 15 bamboo skewers and placing them into a baking dish. Cover with water and allow to soak for about 30 min. While this is happening, Slice up the Wild BC Sockeye Salmon into 1” thick pieces and place into a glass baking dish, skin side up. Mix up your marinade and pour it into the dish. Allow the salmon to marinate for 30 min.

2. While waiting for the sockeye and skewers, time to start the peanut sauce. Take all the ingredients for the sauce and place them into a small pot. Use a whisk to mix well and heat on low for 10 minutes until the coconut milk is incorporated into the rest of the sauce. Remove from the heat and cover.

3. Once the 30 min are up, remove the salmon from the marinade and pat dry. Using a soaked skewer, poke it into the Salmon Strips and go to the other side, trying not to go through the skin. Once ready, preheat your grill to a medium high over one burner. Place a piece of Aluminum Foil on the heated grill and spray it with Canola Oil to help stop the salmon from sticking ( also, this makes for a super fast clean-up! )

4. Once the grill has come to temp, place the Salmon Satay skin side down on the foil and allow to cook for roughly 3 min. Flip to the other side, and cook for another 3 min. You can cook more if you like, but this will give you a great flaky medium finish on the salmon. Remove from the grill.

5. Serve on a platter with the sauce and finish with the Green Onions, Peanuts, and Parsley. Enjoy it with Rice and a Green Veg, or on its own as a great appetizer!

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This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.