So I’m back already tackling some new recipes and this latest find is so awesome! I make salmon every week and I”m excited to be making my own Teriyaki sauce…none of that jar crap…but my own. It’s super easy to make too and I can control the amount of sugar I’m using in it. The perfect touch to this dish is the creamy Siracaha Mayo Topping to give it a nice kick- just excellent. I found this recipe keeper from food blogger Damn Delicious -pretty awesome blog title.
When making this dish- keep in mind it taste really good when marinated- so make this sauce early- let it cool down completely so you don’t cook the fish and let it marinade all day in the frig just in time for a quick dinner to put together. :))
I love trying to sneak avocado in as my side- and not to eat just with chips. To make it healthy I just chop up 1 Beef Steak Tomatoe 2 small Avocado’s 2Tsp of Lemon or lime juice, 1 tsp of good quality extra virgin olive oil, salt and pepper to your liking. I like to add in a Dash of Pepper Plant hot Sauce (this hot sauce has a really tasty lime flavor) mix it up and eat. You can add onion to it, but I get the full flavor of the avocado without the onions. I sneaked some broccoli along side too- by adding in this veggie on a weekly basis I get no complaints from the little ones they have adapted to this veggie….yay props to me! :))
An easy salmon dish with homemade teriyaki sauce and a Sriracha cream sauce that will knock your socks off!
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 2 tablespoons honey
- 4 (5-ounce) salmon fillets
- 1/2 cup mayonnaise
- 2-3 tablespoons Sriracha*
- 1 1/2 tablespoons sweetened condensed milk
- To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.
- In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
- In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
- In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
- Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
- Place salmon filets along with the marinade into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
- Serve salmon immediately with Sriracha cream sauce.
Adapted from The Boogie Blog
*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.