Teriyaki Salmon drizzled in Siracha Mayo Sauce

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! :))

Salmon new recipe

Avocado

TERIYAKI SALMON WITH SRIRACHA CREAM SAUCE

Prep Time45 minutes

Cook Time30 minutes

Total Time1 hour, 15 minutes

Yield4 servings

An easy salmon dish with homemade teriyaki sauce and a Sriracha cream sauce that will knock your socks off!

INGREDIENTS

    • 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
FOR THE SRIRACHA CREAM SAUCE
  • 1/2 cup mayonnaise
  • 2-3 tablespoons Sriracha*
  • 1 1/2 tablespoons sweetened condensed milk

INSTRUCTIONS

  • 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.

NOTES

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.

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