Teriyaki Salmon

I've been craving salmon lately and was debating whether I should go with our favorite Asian Salmon with Lime Drizzle or experiment with a new recipe. Luckily my mind was made up when the Mother Unit forwarded me a recipe from her co-worker and blog stalker (Hey Mr. Patrick!). Teriyaki Salmon with Sriracha Cream Sauce was a hit and will rank as our favorite #2 salmon recipe. The sweetness of a the teriyaki cut the spiciness of the sriracha and made it very enjoyable. You could probably get away without adding the condensed milk to the cream sauce so you don't have a full can of the stuff sitting in your fridge like I currently do (I see some iced coffee in my future). There is a lot of the sriracha sauce leftover but Mr. Lawyer has plans to use it on his breakfast burrito. I thought it made a lot of teriyaki marinade so I reserved a little bit of it and added it to some stir-fried veggies (mushrooms, bok choy, and onion).

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

(from damndelicious.net)

Ingredients:
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
Directions:
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

Veggie Lo Mein

I am out of rice but just happened to find some real lo mein noodles on my last shopping trip. There was also a convenient sale on baby bok choy and mushrooms, one of my favorite stir fry combinations. I figured this was a sign to try to make my first lo mein dish! It was mostly successful. The sauce wasn't as rich or flavorful as I wanted it but I think that's because I didn't follow a recipe and was just kind of throwing things together without measuring (the horror!). I wanted it to be spicy and remind me of the lo mein we always had at the Mongolian Bar in college but alas, that did not happen. While I was mixing it tasted wonderful but once I added it to the dish the taste dissipated. But in true lo mein fashion it was better the next day. I can attest to this as I am sitting here eating the leftovers for breakfast as I type!

Mushroom and Baby Bok Choy Lo Mein

(created in my kitchen!)

No real recipe because I winged it! But the sauce included: soy, a few dashes of sesame oil, dry sherry (subbed for rice wine vinegar), fresh garlic, onion, ginger and pepper. Right before you add it to the dish you add some cornstarch to thicken it up and make it glossy.

And because I mentioned college and can't resist this little gem from the internet....

Truth. Every time she comes on Ashley and I tell our significant others "Hey. She went to Binghamton." Mr. Lawyer hates it. Every. Single. Time.