Thursday, July 18, 2013

Stuffed Teriyaki Salmon with Sriracha Cream Glaze

We have been eating salmon about once a week, sometimes we like to go for a easy marinade and sometimes, we like to give it extra special treatment, like the honey seared salmon with browned butter lime sauce. This salmon really doesn't take much work, because you bake it in the oven, but the homemade teriyaki marinade and the sriracha cream glaze take this salmon to the next level.

This salmon is very reminiscent of one of my favorite sushi rolls, with the salmon, cream cheese, and sriracha cream glaze, served on top of rice, it basically tasted like deconstructed sushi. I tried to convince my sushi-hating husband he was eating sushi as he was devouring this and proclaiming how good it was. Nonetheless, he claims to still hate sushi, but not this excellent salmon dish.

This meal could all be made the night before, leaving you to just bake and make rice the next night!
Source: Boogie Blog and Damn Delicious

1 tablespoon of Cornstarch
1/4 cup of Cold Water
1/4 cup of Soy Sauce
1 cup of Pineapple Juice
4 tablespoons of Brown Sugar, packed
1/2 teaspoon of Ground Ginger
1/4 teaspoon of Garlic Powder
2 tablespoons of Honey

1/2 cup of Mayonnaise
2-3 tablespoons of Sriracha
1 1/2 tablespoons of Condensed Milk

2 filets of Salmon, 6 oz. each
2-3 tablespoons of Cream Cheese
Additional for Serving: Thinly sliced green onions, sesame seeds, cooked white rice

First, in a small bowl combine the cornstarch and cold water, stir until the cornstarch is dissolved; set aside.

Now, in a medium saucepan combine soy sauce, pineapple juice, brown sugar, ginger, garlic powder, and honey; bring to a simmer. When it is simmering, add the cornstarch mixture. Bring to a boil for a few minutes, until the sauce has thicken and coats the back of a spoon. Let the marinade cool to room temperature, place in refrigerator to speed up the process.

Next, make the sriracha cream glaze, whisk together the mayonnaise, sriracha, and condensed milk; taste and add more sriracha to add more heat or more milk to make it sweeter.

Once the marinade has reached room temperature, pour it over the salmon filets and marinate for 30 minutes up to overnight.

Now, pre-heat your oven to 400. Line a baking sheet with aluminum foil and place the filets of salmon on it; discard the marinade. Slice a slit in the side of the filet and put one-two tablespoons of cream cheese in, careful not to overfill. Sprinkle with sesame seeds, if desired. Bake for 20-25 minutes until the salmon is cooked.

Drizzle with sriracha cream glaze and serve with thinly sliced green onions, over rice, or on it's own.


Happy Cooking,
The Barbee Housewife

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