Teriyaki Salmon With Sriracha Cream Sauce Food
TERIYAKI SALMON WITH SRIRACHA CREAM SAUCE
Steps:
- 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 onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with Sriracha cream sauce.
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- In a small saucepan over medium heat, add brown sugar, rice vinegar, powdered ginger, garlic, soy sauce, cinnamon, and sesame oil along with 1/2 cup water; bring to a simmer. Let the sauce reduce by 1/4. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 11/2 minutes; let cool to room temperature.
- Spray an 8x8 baking dish with cooking spray on the base and up the sides. Place the salmon filets in the baking dish and pour the prepared teriyaki sauce over it. Let the filets marinate for a least 30 minutes up to overnight. Make sure to turn the filets over every now and then.
- While the salmon filets are marinating, prepare the sriracha sauce. Combine all ingredients in a small bowl and use a whisk to work out any lumps. Let refrigerate for at least 30 minutes.
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- In a saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 2 cups 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, combine teriyaki marinade and salmon filets; marinate for at least one hour to overnight, turning the bag occasionally.
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