Musely

Teriyaki Salmon With Sriracha Cream Sauce

posted in Food & Drink
01/28/2015
  • 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
    2 salmon filets
    FOR THE SRIRACHA CREAM SAUCE
    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 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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