Tuesday, November 1, 2011

Stuffed Salmon with Sriracha Cream Sauce

I found this recipe on Pinterest (thanks to www.theboogieblog.net for posting) and knew it would be a quick favorite at our house! There are a few steps in the sauce-making process but don't worry.. it's easy!

Teriyaki Marinade:

**You can completely skip this step if you have a favorite bottled teriyaki sauce. It needs to be thick, not just the Kikkoman liquid stuff. There are several to choose from at most grocery stores. I will probably try a bottled one next time to save a few steps.

1 T cornstarch
1/4 c cold water
1/4 c soy sauce
1 c water
5 T brown sugar
1/2 t ground ginger
1/4 t garlic powder
2 T honey

Combine cornstarch and 1/4 c cold water to make a slurry and set aside. This will be used to thicken the marinade. Combine soy sauce, 1 c water, ginger, garlic powder, brown sugar and honey and simmer until sugar dissolves. Whisk in cornstarch slurry and simmer until thickened enough to coat the back of a spoon.. not too thick! Set aside to cool. 

Sriracha Cream Sauce:

1/2 c mayo (not Miracle Whip)
1 T Sriracha (a hot sauce made in Thailand and found at most grocery stores in the Asian section. It has a rooster on the bottle). Use more Sriracha in the sauce if you like it spicy!

Combine mayo and Sriracha and spoon into a baggie. Keep refrigerated. When it's time to drizzle the salmon with sauce you can snip a small corner off the baggie (easy).

Stuffed Salmon:

2 fresh salmon filets (6-8 oz) skin removed (ask the butcher to do this)
teriyaki marinade
2-3 T cream cheese, softened
olive oil
toasted sesame seeds
sliced green onions
Sriracha cream sauce

Marinate salmon filets in teriyaki sauce for several hours in refrigerator. When you're ready to cook, heat oven to 400 degrees and line a 9x9 or similar sized baking pan with foil. Drizzle olive oil in the bottom of the pan. Remove salmon from marinade and cut a small pocket into the side of each filet, careful not to cut all the way through. Stuff filets with cream cheese and secure with toothpicks to help keep the pocket closed. Place stuffed salmon in baking pan and spoon a little marinade over top, along with a generous sprinkling of sesame seeds. Cover pan with foil and bake 20 minutes. I removed the foil and turned the broiler on for a few minutes to crisp up the top a little. Remove filets to plates and top with Sriracha cream sauce and sliced green onion. I served the salmon with steamed Jasmine rice and roasted asparagus. Serves two. Enjoy!

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