Teriyaki Salmon with Sriracha Cream Sauce

• Gluten free

• Seafood

  • 4 (5 ounce salmon, fillets

• Produce

  • 1/4 tsp Garlic powder
  • 1/2 tsp Ginger, ground

• Condiments

  • 2 tbsp Honey
  • 1/2 cup Mayonnaise
  • 1/4 cup Soy sauce, reduced sodium
  • 2 tbsp Sriracha

• Baking & Spices

  • 1/4 cup Brown sugar, packed
  • 1 tbsp Cornstarch

• Dairy

  • 1 1/2 tbsp Condensed milk, sweetened

Found on damndelicious.net

Description

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
• 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.