TERIYAKI SALMON WITH SRIRACHA CREAM SAUCE
An easy dish with homemade teriyaki sauce and a sweet and spicy Sriracha cream sauce!
Provided by Chungah @ Damn Delicious
Time 1h15m
Number Of Ingredients 10
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 into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
- Serve salmon immediately with Sriracha cream sauce.
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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TERIYAKI SALMON WITH SRIRACHA SAUCE RECIPE | LITTLE SPICE JAR
From littlespicejar.com
Reviews 1Estimated Reading Time 5 minsServings 3Total Time 1 hr 5 mins
- 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.
TERIYAKI SALMON WITH SRIRACHA CREAM SAUCE – GOOD DINNER MOM
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5/5 (1)Category Main DishCuisine AsianTotal Time 1 hr 10 mins
- 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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Estimated Reading Time 2 mins
- 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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- Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and corn starch (use a vegetable peeler to remove the ginger skin and then grate with a fine toothed cheese grater).
- Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
- Heat a large, well oiled skillet over medium/high heat. It’s a good idea to use a non-stick surface here too just to be safe (teflon or well seasoned cast iron). The teriyaki sauce gets thick and sticky when cooked. Once the skillet is hot, add the fish, face down. Cook on all four sides for 2-3 minutes each side or until the fish has reached your desired doneness.
- In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!
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