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Ingredients
 | • | 1/2 cup Jif creamy peanut butter
| | | • | 1/2 cup Hoisin sauce
| | | • | 1/2 cup finely chopped onions
| | | • | 1/4 cup rice wine vinegar
| | | • | 1/2 cup water
| | | • | 2-3 cloves minced garlic
| | | • | 4 salmon filets (6 oz. each)
| | | • | Crisco® cooking spray
| | | • | Salt and Pepper
| | | • | 1/2 cup chopped scallions
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Directions
| • | Combine all ingredients in a saucepan. Stirring constantly, bring to a boil.
| | | • | Reduce the heat and simmer for about 5 minutes, stirring often.
| | | • | Sauce can be made several days ahead of time and refrigerated. If it is too thick, just add a little water when heating it before serving.
| | | • | Spray the salmon filets with CRISCOŽ Cooking Spray on both sides, and season with salt and pepper.
| | | • | Grill until done to your liking. Top each grilled salmon filet with warm Peanut Hoisin Sauce and sprinkle with chopped scallions, just before serving. Enjoy!
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