Y’all. This is amazing. Like, I made it a few weeks ago and am still thinking about it.
teriyaki salmon with sriracha cream.
via damn delicious (link is now broken/blog gone)
1 tbsp cornstarch
1/4 c soy sauce
1/4 c brown sugar, packed
1/2 tsp ground ginger
1/4 tsp garlic powder
2 tbsp honey
2 salmon filets
cooked rice, for serving
chopped green onions, for serving
For the sriracha cream:
1/2 c mayo
2-3 tbsp sriracha
1 1/2 tbsp sweetened condensed milk
In a small bowl, whisk together mayo, sriracha (start with just a little if you aren’t sure your tolerance!)(not that I learned that the hard way) and condensed milk. Adjust spiciness as needed. Set aside.
Whisk together the cornstarch and 1/4 water in a small bowl and set aside.
In a small saucepan, combine soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup of water. Bring to a simmer, and then stir in cornstarch mixture. Let simmer until sauce is thick enough to coat the back of a spoon, about 5 minutes. Remove from heat and let cool to room temperature.
Place salmon filets in an 8×8 baking dish, and cover with the cooled teriyaki sauce. Let marinate at least 30 minutes, or up to overnight.
Preheat oven to 400, and bake until the fish flakes easily with a fork, about 20 minutes. Serve immediately over rice, with a spoonful of sriracha cream sauce.
Kerri and I have been talking about how good this would be pan-seared, or even grilled, but neither of us have tried it yet.
Guess I know one thing I’m making this week…