YIELD: 4 servings
2 small limes, zested and juiced
3 Tbsps. creamy peanut butter
3 Tbsps. reduced-sodium soy sauce
1-inch piece of ginger, peeled and chopped
2 garlic cloves, chopped
nonstick cooking spray, as needed
4 (6 oz.) boneless filets wild salmon, skin on
1. Preheat oven to 425°F. In small bowl, mix lime zest, lime juice, peanut butter, soy sauce, ginger and garlic.
2. Heat large skillet over high heat. Coat skillet with cooking spray and place salmon filets in pan, flesh side down. Cook 1 to 2 minutes, until salmon starts to brown. Turn filets over and turn off heat. Spoon lime mixture over the salmon and slide the skillet into the oven. Bake 7 to 8 minutes, or until salmon flakes when pressed with a fork.