Teriyaki Salmon with Sriracha Cream

(reposted for our GNO dinner- it's the BEST!)


My new favorite dish!!!!  I served this for our Bon Appetit dinner -  here was the menu.

Baked Sesame Cream Cheese with fruit and crackers
Teriyaki Salmon with Sriracha Cream Sauce
Thai Sweet Potato fries with Sweet Chilli dipping sauce
Asian noodle salad

Friend Valene brought the dessert- Lemon Sugar bundt cake with vanilla ice cream.  We agreed it was the perfect meal!

Teriyaki Salmon with Sriracha Cream Sauce


Yields 2 servings

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: (this makes it!)

1/2 cup mayonnaise
2-3 teaspoons Sriracha  (more if you like hot)
1 1/2 tablespoons sweetened condensed milk

DIRECTIONS:

To make the Sriracha cream sauce, whisk together the mayonnaise, 2 tsp. Sriracha and condensed milk in a small bowl. Taste for spiciness and add more Sriracha as needed; set aside.

In a small bowl, whisk together the cornstarch and 1/4 cup water; set aside.

In a small saucepan over medium heat, add the soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer.

Stir in the 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 the teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

Preheat the oven to 400 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.

Place the salmon filets along with the marinade onto the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.

Serve the salmon immediately a dob of Sriracha cream sauce, garnished with sesame seeds and green onions is desired.