How long does homemade satay sauce keep?

Southeast Asian skewers of marinated grilled strips of meat, served with a fragrant spicy satay sauce and a simple refreshing cucumber salad. So delicious and easy! Any leftover satay sauce will keep refrigerated for up to 6 weeks in a glass jar, and can also be frozen.

What to serve with peanut sauce?

Peanut sauce is the classic dipping sauce for chicken satay (grilled chicken skewers) and makes a delicious dipping sauce for rice paper rolls, shrimp, potstickers, tempura and fresh vegetables including cucumber slices, carrot sticks and red pepper strips .

Does homemade peanut sauce need to be refrigerated?

The Peanut Sauce will last up to 1 week in a tightly sealed container in the fridge . Where do I find Sambal Chili Paste?

Does peanut sauce need to be refrigerated after opening?

Simply keep it in a cool, dark place. Generally, an unopened bottle of peanut sauce will last about a year if it's stored correctly. While it's a good idea to keep the “use by” date in mind, it's usually just fine for a few months after that date. Once the bottle is opened, you'll need to keep it in the refrigerator .

Where can I use peanut satay sauce?

Ways I love to use this sauce: Noodles. Rice Bowls. Grilled Chicken. Sauteed Tofu. Salad Dressing. Dipping Sauce.

What to do with store bought satay sauce?

Skewer your choice of fish balls and other protein or vegetables. Cook in the satay celup sauce until done, then serve. Ready-made satay sauce works great as a general dipping sauce for crudites, chips, crisps, or keropok or Malaysian crackers .

What is special about satay?

Resembling a kebab, these grilled meat skewers trace their origins to Arabian culture, but have since evolved into a unique dish. Bamboo skewers are used instead of metal ones, and satay is commonly served with a variety of dipping sauces . Chicken, beef and mutton are the most common meats employed in this dish.

Why do you eat cucumber with satay?

Why do they often serve satay with cucumbers and onions you ask? The main purpose of cucumbers and onions is to neutralize the carbon levels in satay because the warming effect from the satay has high carbon content.

How long does satay sauce keep in fridge?

Leftover satay sauce can be covered and kept in the fridge for up to 5 days .

How long will satay sauce last?

We do not recommend keeping any opened package of Verstegen ready-to-use Satay sauce for longer than approx. 4 weeks . If you make sure that you always use a clean spoon to scoop the sauce from the cup, you can easily heat the cup several times in the microwave.

How long does peanut satay sauce last in the fridge?

Once opened, peanut sauce should ideally be consumed within 2 weeks if stored in the fridge. If it has been frozen, peanut sauce can last up to 6 months. How do you tell if peanut sauce is bad? The first thing you should check is the smell.

How long do homemade sauces last in the fridge?

How Long Pasta and Sauce Will Last in the Fridge. If you've ever wondered how long does pasta sauce last in the fridge, you're not alone. Homemade pasta sauce can be kept in the fridge for three to four days and store-bought sauce can last for up to four days.

Salmon Skewers in Coconut-Satay Marinade with Peanut Sauce

These gingery, coconut grilled salmon skewers are a total hit as either an appetizer or a main course. The peanut satay sauce uses an awesome shortcut and is so divine you’ll want to put it on everything – your salmon, your rice, your sandwiches, your broccoli, your body. You can either grill the salmon skewers on an outdoor grill or on an indoor grill pan.

We have been having as much summer fun as we can squeeze in now that the first highlighters and pencil cases have made their ominous appearance at the drugstore. Last week we were with friends on BC’s beautiful sunshine coast for a few days, staying at the most magnificent waterfront AirBnB. The water was colder than any west-coast beach I’ve experienced, but the kids had an amazing time digging for clams, chasing crabs, and finding the most enormous jellyfish while the adults sipped cold beer on the dock and made s’mores on the bbq. It was such a perfect little getaway, our friends were so generous to let us crash their vacation.

When we got back, it was the weekend again (yay!) and we went blueberry picking. I still have a lot of blueberries in my fridge and can’t decide what to do with them. We’ve been visiting friends and friends have been visiting us. There’s been a high concentration of backyard lounging with cold beverages. No complaints, except that it’s so hot that I really want to get a pool. The sea is great, but first there was red tide and then e coli. (Come on, ocean, cooperate wouldja?)

Our lazy August days have been punctuated by lots of fresh, summery meals – hello, spicy fish on a stick.

I keep things really easy, using frozen filets of salmon (Psst. if you love glazed salmon, you must also try my Honey Teriyaki Glazed Salmon and Cajun Honey Butter Salmon recipes). They come individually portioned and vacuum sealed, making for super-easy weeknight meals. To thaw, I just pop them (still in their wrapping) into a pot of hot water for about 10 minutes. I do make sure to buy the Ocean Wise Pacific salmon, vs. farmed Atlantic (look for the Ocean Wise or MSC logo on seafood for best choices). And since we’re being ocean smart, let’s try to keep the plastic wasteout of it – soft plastic the fish comes sealed in can be recycled at any London Drugs store in BC – google where to recycle it in your area. I make a drop off once a month.

The salmon is marinated in coconut, turmeric, ginger and cayenne before being skewered and grilled. To make sure the fish doesn’t stick, the rules are:

1. Cook on a hot, clean grill (preheat outdoor grill for 10 minutes, grill pan for 5).
2. Grease the grates.
3. Don’t overcrowd (which lowers the temperature and makes it difficult to flip carefully) – especially true if using a grill pan vs. an outdoor grill.
4. Don’t try to force a flip – when it is nicely grill-marked, it will lift right off. Wait until it is easy or else it will tear.

Serve the salmon skewers with a big, crisp salad and either hot basmati rice or fluffy naan.

Grilled Coconut Salmon Skewers with Peanut Sauce

Prep Time 20 minutes mins

Ingredients

For Salmon

1 cup coconut milk
1 tbsp lightly-packed finely grated ginger
2 tsp kosher salt
1 tsp ground coriander
1 tsp turmeric
¼ tsp cayenne
2 lbs boneless salmon filets skin on or off - either is fine, cut in 1" pieces

For Peanut Satay Sauce

¾ cup coocnu*t milk the rest of the can!
¼ cup water
⅓ cup peanut butter
3 tbsp brown sugar
1 ½ tbsp red curry paste you can swap in green but it'll be spicier
1 tbsp lime juice

Instructions

Whisk together first six ingredients in a shallow baking dish. Add salmon and toss to coat evenly. Let stand 30 minutes at room temperature (or up to 2 hours in the fridge).
Meanwhile, make peanut sauce by whisking together all ingredients over medium-low heat until smooth.
To grill salmon, preheat grill (or grill pan) over medium-high heat. Thread salmon onto skewers. Grease grates. Grill salmon for 4-5 minutes, or until it releases easily. Flip and cook another 2-3 minutes, until it just turns opaque in the middle.
Serve with peanut sauce.

Keyword salmon skewers

Last Updated on April 14, 2023 by Jennifer Pallian BSc, RD

Salmon Skewers in Coconut-Satay Marinade with Peanut Sauce | Foodess Recipes (2024)

Grilled Coconut Salmon Skewers with Peanut Sauce

Ingredients

For Salmon

For Peanut Satay Sauce

Instructions

FAQs

How long does homemade satay sauce keep? ›

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