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Name: Teriyaki Salmon with Sriracha Cream Sause
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Cuisine: not set
Ingredients: 1 tablespoon Cornstarch; 1/4 cup Reduced-sodium soy sauce; 1/4 cup Brown sugar packed; 1/2 teaspoon Ginger ground; 1/4 teaspoon Garlic powder; 2 tablespoons Honey; 4 5 ounce Salmon filets; 1/2 cup Mayonnaise; 2-3 tablespoons Sriracha; 1 1/2 tablespoons Sweetened Condensed Milk

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INGREDIENTS

1 tablespoon Cornstarch
1/4 cup Reduced-sodium soy sauce
1/4 cup Brown sugar ; packed
1/2 teaspoon Ginger ; ground
1/4 teaspoon Garlic powder
2 tablespoons Honey
4 5 ounce Salmon filets
For Sriracha Cream Sauce
1/2 cup Mayonnaise
2-3 tablespoons Sriracha
1 1/2 tablespoons Sweetened Condensed Milk

INSTRUCTIONS

To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha, and sweetened 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 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°F. Lightly coat an 8x8 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 immediately with Sriracha cream sauce.

NOTES

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Teriyaki Salmon with Sriracha Cream Sause

1 tablespoon Cornstarch
1/4 cup Reduced-sodium soy sauce
1/4 cup Brown sugar packed
1/2 teaspoon Ginger ground
1/4 teaspoon Garlic powder
2 tablespoons Honey
4 5 ounce Salmon filets
 For Sriracha Cream Sauce
1/2 cup Mayonnaise
2-3 tablespoons Sriracha
1 1/2 tablespoons Sweetened Condensed Milk

To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha, and sweetened 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 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°F. Lightly coat an 8x8 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 immediately with Sriracha cream sauce.

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Nutrition

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Serving Size: 1 Serving (78g)
Recipe Makes: 4 Servings

Calories: 253
Calories from Fat: 95 (38%)

Amt Per Serving		% DV

	Total Fat 10.5g	14 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0g
Cholesterol 12.9mg		4 %
Sodium 630mg		22 %
Potassium 99.6mg		3 %
Total Carbohydrate 39.3g		12 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 39.2g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 253

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