Teriyaki Salmon With Sriracha Cream Sauce Recipes
STUFFED SALMON WITH SRIRACHA CREAM SAUCE
Make and share this Stuffed Salmon With Sriracha Cream Sauce recipe from Food.com.
Provided by gailanng
Categories Asian
Time 50m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- In small bowl, combine cornstarch and 1/4 cup water. Stir to dissolve cornstarch.
- Combine soy sauce, pineapple juice, brown sugar, ground ginger, garlic powder and honey in small saucepan. Bring to simmer over medium heat. Once brown sugar has melted, add cornstarch mixture and simmer, stirring, until sauce thickens to coat back of spoon. Remove from heat and cool.
- Once sauce cools, transfer to container or ziptop bag with salmon. Refrigerate at least 30 minutes or up to 24 hours.
- Heat oven to 400*F.
- In small bowl, combine mayonnaise and sweetened condensed milk. Starting with 1 tablespoons, add sriracha until desired level of spice is reached. Note: The more you whisk the saucier it will become for drizzling consistency.
- Line baking dish with aluminum foil and spray with nonstick cooking spray.
- Remove salmon from marinade and place on cutting board. Carefully slit the side of each piece of salmon, making a long pocket, being careful not to cut through to the other side. Carefully insert 1 tablespoon cream cheese into each pocket and press fish to seal.
- Place salmon in baking dish and sprinkle each piece with 1/2 tablespoon sesame seeds. Cover with foil and bake for 20-25 minutes, or until salmon is cooked through. Note: In the last 4-5 minutes, you can remove the foil and allow to carmelize under the broiler.
- Serve salmon drizzled with sriracha cream sauce and sprinkled with green onions (as a serving suggestion, over a bed of jasmine rice).
Nutrition Facts : Calories 842.9, Fat 35.7, SaturatedFat 8.2, Cholesterol 113.5, Sodium 2634.8, Carbohydrate 91.1, Fiber 1.6, Sugar 69.5, Protein 42.5
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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- To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk or honey and whipping cream in a small bowl; set aside. Let it sit for a bit to allow the flavours to blend, and then add more Sriracha if you want it spicier.
- 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.
- Place the salmon filets in a single layer in an ovenproof dish that you’re going to cook them in and pour over the marinade. Marinate at least 30 minutes to 4 hours, turning the salmon occasionally to evenly distribute the marinade.
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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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