Halibut and Rice with Cheese Sauce
Ingredients:
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
salmon fillet
sesame seeds
1/2 cup mayonnaise
2-3 tablespoons Sriracha
1 1/2 tablespoons sweetened condensed milk
In a small saucepan over medium heat, add 1/4 cup soy sauce, 1/4 cup brown sugar, 1/2 teaspoon ginger, 1/4 teaspoon garlic powder, 2 tablespoons honey and 1 cup water; bring to a simmer.
In a small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup water. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
In a large bowl, pour teriyaki marinade over salmon fillets; marinate for at least 30 minutes to overnight.
Preheat oven to 400º F. Lightly coat an 8×8 baking dish with nonstick spray. Add salmon, then cover with teriyaki. Bake until the fish flakes easily with a fork, about 20 minutes.
In the meantime, make the Sriracha cream sauce by whisking together 1/2 cup mayonnaise, 2-3 tablespoons Sriracha and 1 1/2 tablespoons condensed milk in a small bowl. Then put sauce into gallon resealable bag cut small hole on corner to apply sauce.
Sprinkle with sesame seeds. Serve salmon immediately with Sriracha cream sauce and rice. Plate to serve. Enjoy!
Thanks for reading. If you’d like to receive a monthly email, sign up for our e-newsletter. For your convenience, here is a printable version of Teriyaki Salmon with Sriracha Cream Sauce
If you try the recipe, please leave your comments below. We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.
Teriyaki Salmon with Sriracha Cream Sauce
An easy salmon dish with homemade teriyaki sauce and a Sriracha cream sauce that delivers a delicious balance of sweet and spicy!
Prep Time: 45 minutes
Cook Time: 20 minutes
Ingredients:
- 1 tablespoon cornstarch 1/4 cup soy sauce 1/4 cup brown sugar 1/2 teaspoon ground ginger 1/4 teaspoon garlic powder 2 tablespoons honey salmon fillets sesame seeds 1/2 cup mayonnaise 2-3 tablespoons Sriracha 1 1/2 tablespoons sweetened condensed milk
Instructions:
In a small saucepan over medium heat, add 1/4 cup soy sauce, 1/4 cup brown sugar, 1/2 teaspoon ginger, 1/4 teaspoon garlic powder, 2 tablespoons honey and 1 cup water; bring to a simmer. In a small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup water. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. In a large bowl, pour teriyaki marinade over salmon fillets; marinate for at least 30 minutes to overnight. Preheat oven to 400º F. Lightly coat an 8×8 baking dish with nonstick spray. Add salmon, then cover with teriyaki. Bake until the fish flakes easily with a fork, about 20 minutes. In the meantime, make the Sriracha cream sauce by whisking together 1/2 cup mayonnaise, 2-3 tablespoons Sriracha and 1 1/2 tablespoons condensed milk in a small bowl. Then put sauce into gallon resealable bag cut small hole on corner to apply sauce. Sprinkle with sesame seeds. Serve salmon immediately with Sriracha cream sauce and rice. Plate to serve. Enjoy!
In a small saucepan over medium heat, add 1/4 cup soy sauce, 1/4 cup brown sugar, 1/2 teaspoon ginger, 1/4 teaspoon garlic powder, 2 tablespoons honey and 1 cup water; bring to a simmer. In a small bowl, whisk together 1 tablespoon cornstarch and 1/4 cup water. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. In a large bowl, pour teriyaki marinade over salmon fillets; marinate for at least 30 minutes to overnight. Preheat oven to 400º F. Lightly coat an 8×8 baking dish with nonstick spray. Add salmon, then cover with teriyaki. Bake until the fish flakes easily with a fork, about 20 minutes. In the meantime, make the Sriracha cream sauce by whisking together 1/2 cup mayonnaise, 2-3 tablespoons Sriracha and 1 1/2 tablespoons condensed milk in a small bowl. Then put sauce into gallon resealable bag cut small hole on corner to apply sauce. Sprinkle with sesame seeds. Serve salmon immediately with Sriracha cream sauce and rice. Plate to serve. Enjoy!
Related posts
Thanks!