TERIYAKI SALMON WITH SRIRACHA CREAM SAUCE

TERIYAKI SALMON WITH SRIRACHA CREAM SAUCE

INGREDIENTS:

1 tablespoon cornstarch

1/4 cup reduced sodium soy sauce

1/4 cup brown sugar, packed

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

2 tablespoons honey

4 (5-ounce) salmon fillets

FOR THE SRIRACHA CREAM SAUCE

1/2 cup mayonnaise

2-3 tablespoons Sriracha*

1 1/2 tablespoons sweetened condensed milk

DIRECTIONS:

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.