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Teriyaki Glazed Salmon with Sriracha Cream Sauce

Posted on December 3, 2013 at 1:20 PM

 

Teriyaki Glazed Salmon with Sriracha Cream Sauce

Recipe originated from Flying on Jess Fuel... Modified slightly by me!

Serves 2-4

Ingredients:

◾1/2 cup soy sauce

◾1/2 cup brown sugar

◾1 tsp. ground ginger

◾1/2 tsp. garlic powder

◾3 TBSP honey

◾2 salmon fillets- skin on (If possible- ask your butcher for nice thick filets- about 1 ½-2 inches thick and about 2 -2 ½ inches in width- see picture)

◾Rice, for serving (Long grain or jasmine)

     • Frozen mixed veggies (more or less to your liking)

     • Handful of fresh cooking spinach- chopped (more or less to your liking)

     • 2 TBS cooking oil (your choice)

◾Toasted sesame seeds, for garnish (Optional)

◾Sliced green onions, green parts only- for garnish (Optional)

Sriracha cream sauce: (will have leftovers of this, so store in airtight container… YUM!)

◾1/2 cup mayonnaise

◾3 TBSP Sriracha sauce

◾1 TBSP honey (more or less depending on how sweet you want it.. I thought 1TBSP made it perfect)

 

Directions:

  1. Combine soy sauce, brown sugar, ginger, garlic and honey in a small saucepan over medium heat. Bring to a boil, then reduce heat and simmer 20 minutes, or until sauce has reduced and thickened. Let cool to room temperature or place in fridge for quicker results.
  2. Reserve about ¼- ½ cup of Teriyaki and set aside. Place salmon filets in sauce pan with glaze, making sure to completely coat salmon. Refrigerate for at least 20-30 minutes.
  3. Cook rice according to package directions- less 3 minutes.
  4. In the meantime, to make the Sriracha cream sauce, thoroughly combine all ingredients.
  5. Once rice is mostly cooked through, remove from heat and add frozen veggies and chopped spinach. Mix. (Adding frozen veggies will stop the cooking process of the rice). Let sit to cool.
  6. Preheat the oven to 400 degrees. Place the salmon on a nonstick-sprayed baking dish and bake until just cooked through, 15 – 20 minutes. (Best way to tell if salmon is cooked properly is the “smell test”… if salmon is fresh, it will let off a smell like the ocean in your oven if still raw at any point. Once this smell goes away within the oven/ kitchen, your salmon should be perfectly cooked. This technique comes with time and trial and error, but it is worth getting to know because every time you buy salmon, the cook times will vary. I promise you perfect salmon if you learn this skill ;) )
  7. While salmon is cooking- heat cooking oil over medium high in heavy skillet or wok until smoking, but not burning. Add rice to hot skillet and mix well to coat with oil. Let set on heat for a few minutes before each stir, being careful not to stir too often, as the rice will start to breakup. After about 7 minutes, add reserved Teriyaki glaze to rice and stir through. Cook a few more minutes. Rice will be slightly sticky.
  8. Place rice on a plate and top with cooked salmon, drizzle with Sriracha cream sauce and sprinkled with optional sesame seeds and green onions.

 

Categories: Fish, Baking

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