During the week, I usually just cook for me, myself, and I.
Which makes life super easy because I don’t have to convince anyone (besides myself sometimes) that my concoctions are probably going to turn out reasonably tasty.
Don’t get me wrong, there are definitely some flops every once in a while.
But that’s life.
And if I feel like inhaling a big bowl of oatmeal topped with a blob of creamy peanut butter for dinner, no one is there to judge.
When I visit my fam on Sundays there are three more opinions to take into account.
Which can make dinnertime a little complicated, to say the least.
I guess it’s good prep for the future when I’ll have a family of my own, picky kiddos and all.
The requests for this past Sunday included grilled salmon and skewers.
Ehh I can work with that.
Personally I don’t care for most veggie skewers, which tend to feature monster chunks of onion and flavorless, soggy zucchini.
So I decided to switch up the skewered characters and then drench the whole situation in peanut sauce.
Because who doesn’t love peanut sauce?
I grilled up some wild salmon too, because compromise is the name of the game.
The skewers themselves are pretty simple.
We’ve got tropical pineapple, sweet red bell pepper, and extra-firm tofu for some vegan protein.
Drizzle a little fresh lime juice on there, spray a sheet of foil with a light coating of high-heat canola oil, then grill em up!
The real flavor comes from the sauce, of course.
Which I pour on after the skewers come off the grill.
Because I’m not trying to start any dramatic deck fires.
This magical sauce stars creamy peanut butter (duh), lite coconut milk, zesty lime juice, spicy red curry paste, zingy minced ginger, pure maple syrup, and a splash or two of hot water to achieve a nice consistency.
Garnish your skewers with a hefty dose of chopped roasted peanuts and fresh cilantro, then serve with lime wedges.
Enjoy in that glorious evening sun.
P.S. My peanut sauce decided to be a real pain in the rear. The sauce separated a bit, but thankfully it was still yummy. Your sauce’s consistency will vary depending on the brand of PB you use. So add as much or as little hot water as necessary. Whisk whisk whisk!
P.P.S. If you oil your grill up good, you can probably skip the foil. My risk-averse self just didn’t feel like dealing with anxiety-inducing stickage.
P.P.P.S. If you prefer a spicier sauce, just amp up the curry paste factor.