Maui Salmon Skewers with Pacific Rim Peanut Sauce

Maui Salmon Skewers with Pacific Rim Peanut Sauce
Reprinted with permission from Perfect Party Food: All the Recipes and Tips You'll Ever Need for Stress-Free Entertaining by Diane Phillips (The Harvard Common Press, 2005). Copyright © 2005 by Diane Phillips.

Serves 10 to 12

Although I like to serve this salmon on skewers, you can also marinate sides of salmon and grill them for a delicious entrée. This marinade also works well with shrimp. Marinate 2-1/2 pounds of large shrimp, skewer them, and broil or grill until pink, about 2 minutes each side.
1 cup soy sauce
1 cup water
1/2 cup rice wine or seasoned rice vinegar
2 tablespoons sugar
3 tablespoons Asian chili-garlic sauce
1 cup packed fresh cilantro leaves, finely chopped
2 teaspoons fresh lemon juice
2 tablespoons seeded and finely chopped jalapeño pepper
One 1-1/2-pound salmon fillet or 1-1/2 pounds tuna steaks, sliced on a 45-degree angle to 1/2 inch thick
1 recipe Pacific Rim Peanut Sauce (recipe follows)

1. In a large bowl, whisk together the soy sauce, water, rice wine, sugar, chili sauce, 1/2 cup of the cilantro, the lemon juice, and jalapeño until the sugar is dissolved and the mixture is blended. Add the salmon, turn to coat, and cover.

2. Soak wooden skewers in water for 1 hour. Remove the salmon from the marinade, pat dry, and thread a slice of salmon onto each skewer.

Do Ahead: At this point, you can cover and refrigerate for up to 6 hours.

3. Build a hot charcoal fire or preheat the broiler or a gas grill for 10 minutes. Grill the skewers, or broil on a baking sheet lined with aluminum foil, until cooked through, about 2 minutes per side.

Do Ahead: At this point, you can let cool, cover, and refrigerate for up to 8 hours. Let come to room temperature before serving.

4. Serve the salmon garnished with the remaining 1/2 cup of cilantro and the peanut sauce.

Note: Rice wine, or mirin, is sweet and lends balance to marinades and sauces. If you are unable to find it, substitute seasoned rice vinegar, which has a lower acidity than regular vinegar and will give you a nice flavor.