Wicket the Wok and I are getting along swimmingly nowadays. After 1+ year and many tears, he's wonderfully seasoned and nothing has stuck to him for months!
Stir fry those veggies!
Teriyaki Salmon with Sriracha Cream Sauce
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
2 salmon filets
Cooked jasmine rice, for serving
Sesame seeds, for garnish
Sliced green onions, for garnish
For the Sriracha cream sauce:
1/2 cup mayonnaise
2-3 tablespoons Sriracha
1 1/2 tablespoons sweetened condensed milk
1. To make the Sriracha cream sauce, whisk together the mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl. Taste for spiciness and add more Sriracha as needed; set aside.
2. In a small bowl, whisk together the cornstarch and 1/4 cup water; set aside.
3. In a small saucepan over medium heat, add the soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer.
4. Stir in the cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes. Let cool to room temperature.
5. In a gallon size Ziploc bag or large bowl, combine the teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
6. Preheat the oven to 400 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.
7. Place the salmon filets along with the marinade onto the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
8. Serve the salmon immediately with rice and a drizzle of the Sriracha cream sauce, garnished with sesame seeds and green onions