Mmmm, Need to make this soon

Maui Salmon Skewers with Pacific Rim Peanut Sauce

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.

Pacific Rim Peanut Sauce
Makes about 3 cups

This Asian sauce makes a terrific dip for satay, Thai spring rolls, or cold seafood. It's also delicious to serve alongside grilled pork or poultry.
1-1/2 cups creamy peanut butter (don't use natural, which becomes grainy)
1/2 cup canned unsweetened coconut milk
1/4 cup rice wine
2 cloves garlic, minced
1 teaspoon peeled and grated fresh ginger
2 tablespoons light soy sauce
2 tablespoons toasted sesame oil
4 shakes of Tabasco sauce
6 scallions (white and tender green parts), chopped, for garnish
1/2 cup chopped dry-roasted peanuts for garnish
1. In a food processor or blender, combine the peanut butter, coconut milk, rice wine, garlic, ginger, soy sauce, sesame oil, and Tabasco and process until smooth.

Do Ahead: At this point, you can cover and refrigerate for up to 2 weeks. Bring to room temperature before serving.

2. Transfer to a serving bowl and garnish with the scallions and peanuts.