Stuffed Salmon with Sriracha Cream Sauce

I am ALWAYS looking for new salmon recipes! Always! It seems lately Normy and Me have been eating Salmon more often. We usually get it Tuesdays cause our Grocery Store gets their shipment in and we want it as fresh as possible…

recipe

TERIYAKI MARINADE INGREDIENTS

1 tablespoon cornstarch

1/4 cup cold water

1/4 cup soy sauce
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1 cup water (or pineapple juice)
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5 tablespoon packed brown sugar (use only 4 tbsp if using pineapple juice)

1/2 tsp ground ginger
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1/4 tsp garlic powder

2 tablespoons honey
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TERIYAKI MARINADE DIRECTIONS

1. in a small bowl, combine cornstarch & 1/4 cup cold water. stir until cornstarch is dissolved; set aside
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2. in a saucepan, combine 1 cup water,
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soy sauce, ground ginger,
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garlic powder, brown sugar & honey; bring to a simmer

3. when liquid is simmering & brown sugar has melted, add the cornstarch/water mixture & simmer
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until thick enough to coat a back of a spoon (do not overthicken!)

SRIRACHA CREAM SAUCE INGREDIENTS

1/4 cup Sriracha sauce

1 cup mayonnaise

3 tablespoons condensed milk
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SRIRACHA CREAM DIRECTIONS

1. in a medium bowl, combine Sriracha & mayo & whisk well
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2. add condensed milk & whisk until fully incorporated; add more condensed milk for a milder taste & more Sriracha for a spicier taste
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STUFFED SALMON W/ SRIRACHA CREAM SAUCE INGREDIENTS

2 salmon filets

teriyaki marinade (recipe above)

sriracha cream sauce (recipe above)

2-3 tbsp cream cheese (room temperature)

green onions (thinly sliced)

sesame seeds

olive oil

STUFFED SALMON W/ SRIRACHA CREAM SAUCE DIRECTIONS

1. in a baking/marinade dish, place salmon filets & add 1/2 cup to 3/4 cup teriyaki marinade. let marinade reach about 1/2 of the sides of filets. marinade in refrigerator for at least 30 minutes to overnight

2. preheat oven to 400 degrees. meanwhile, line a baking dish with aluminum foil & lightly brush with olive oil; set aside

3. on a cutting board, slit the sides of each salmon filets making a long pocket/envelope; do not pierce through the other side!

4. insert about a tablespoon of cream cheese into each pocket; do not overstuff or the cream cheese will seep out during baking

5. in the prepared baking dish, place stuffed salmon’s & sprinkle a nice amount of sesame seeds.
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cover the baking dish & salmon filets with another sheet of foil & bake at 400 degrees for 20-25 minutes or until salmon is cooked all the way through

6. after baking is done, place in a serving dish & drizzle with sriracha cream sauce & garnish with thinly sliced green onions

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4 thoughts on “Stuffed Salmon with Sriracha Cream Sauce

    1. My boyfriend is allergic to eggs, so I have to sub mayo in all recipes. Greek yogurt and sour cream tend to work alright, but its definitely not the same as mayo.

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