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Tuesday, November 19, 2013

Teriyaki Salmon with Sriracha Cream Sauce

Oh yeah, it's as good as it looks, and then some. Todd basically went apeshit over this, and after the second bite was all "This one is a keeper." Which is fine by me, considering it was melt-in-your-mouth tender and juicy, had just enough spice for flavorful warmth without tipping into dangerous third-degree-burn territory, and also really, really easy.

Teriyaki Salmon with Sriracha Cream Sauce
serves two

1/4 cup brown sugar, packets
1/4 cup soy sauce
1/2 teaspoon ground ginger (I had crystallized from Penzeys)
1/4 teaspoon garlic powder
2 tbsp honey
1 cup water
1 tbsp cornstarch
2 tbsp soy sauce
2 6-8oz salmon fillets
1/4 cup mayo
1 tbsp sriracha

Whisk together the first six ingredients to make your teriyaki marinade, and pour into a small saucepan. Bring to a simmer. Make a slurry with the cornstarch and soy sauce. Mine had been opened before so it was refrigerated and therefore cold. Cold liquid works best with cornstarch so if your soy sauce is room temp, I recommend just using cold water.

Science, bitch!

Add the slurry to the marinade in the sauce pan and stir until somewhat thickened. Usually the easiest way to tell is how the simmering bubbles look. Trust me, you can tell.

Let this cool to room temperature. I poured mine into a pyrex and left it on the counter for like, 10 minutes or so. Not utter room temperature but close enough! Put your salmon in and let it marinate at least 30 minutes in the fridge.

Set oven for 400. Transfer marindae and salmon, the whole kit and kaboodle, into an 8x8 pyrex which has been treated with cooking spray. Bake until salmon flakes off easily, about 15-20 minutes.

While that's baking, mix together your mayo and sriracha. To achieve a fancy shmancy look, scoop the sauce mix into a small ziploc bag and cut the tiniest snip out of a corner of the bag. Once you've plated your salmon, simply squeeze the sauce into a fun pattern onto the salmon. Serve, AKA devour, immediately!

For anyone who wants to know, the side we had was haricot verts, parboiled about five minutes, cooled under ice or in ice water, and then sauteed in sesame oil. Had I sesame seeds or scallions, I would have adorned the beans with them.


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