Ingredient of the day: Salmon.
I put this dish on a plate that says “Food for Thought” because in my opinion it would be wise to give this dish some thought. Inside your face. This is my new favorite recipe; with flavors that mimic popular sushi dishes but with a fully cooked salmon, this is an entree that’ll appeal to anyone. The level of spiciness is adjustable, so you can customize it to fit your personal taste. I got this recipe from “Boogie” on The Boogie Blog, who I will buy a drink for simply because of this recipe if I ever meet him. If you feel compelled to buy ME a drink for sharing this, I completely understand. And it’s perfectly okay. 
Stuffed Teriyaki Salmon with Sriracha Cream Sauce
1 Tbsp. cornstarch
1/4 cup cold water
1/4 cup soy sauce
1 cup pineapple juice
4 tbsp brown sugar
1/4 tsp garlic powder
2 Tbsp. honey or agave nectar
1/4 cup Sriracha sauce (plus extra if you like it hot)
1 cup mayo
3 Tbsp. sweetened condensed milk
2 salmon fillets 
2 Tbsp. cream cheese
Green onions, chopped 
Sesame seeds
Olive oil
1. In a small bowl, combine corn starch and 1/4 cup cold water. Stir until cornstarch is dissolved. Set aside.
2. In a saucepan over medium heat, combine pineapple juice, soy sauce, ground ginger, garlic powder, brown sugar, and honey. Bring to a simmer. 
3. When liquid is simmering and brown sugar has melted, add cornstarch/water mixture and simmer until thick enough to coat the back of a spoon. Don’t over-thicken. 
4. Grease an 8x8” baking dish with cooking spray and place salmon filets skin-side down. Reserve 1/4 cup teriyaki marinade in a bowl to the side, and pour the rest over the salmon. Cover and refrigerate at least 30 minutes. You can marinate overnight.
5. Preheat oven to 400 degrees. Line a baking dish with aluminum foil and drizzle with olive oil. Set aside.
6. On a cutting board, slit the sides of the salmon fillets making a long pocket/envelope. Do not pierce through the other side. Insert a tablespoon of cream cheese into each pocket and attempt to seal it closed.
7. In the prepared baking dish, place stuffed salmon fillets skin-side down and sprinkle with sesame seeds. Cover the baking dish with more foil and bake for 25 minutes.
8. Mix mayo, Sriracha, and sweetened condensed milk in a bowl. Whisk together well. Pour into a pastry bag or a plastic bag with the corner cut off, and pipe a “bed” for the salmon onto your serving plates. 
9. Remove salmon from the oven, peel off of skin (it will come off very easily) and set ontop of Sriracha cream sauce. Drizzle fillets with remaining teriyaki sauce and more sesame seeds.
10. Sprinkle with chopped green onions before serving. Drizzle Sriracha to finish it off, if you’d like to increase the heat.
Photo by Dustin Ashcraft.

Ingredient of the day: Salmon.

I put this dish on a plate that says “Food for Thought” because in my opinion it would be wise to give this dish some thought. Inside your face. This is my new favorite recipe; with flavors that mimic popular sushi dishes but with a fully cooked salmon, this is an entree that’ll appeal to anyone. The level of spiciness is adjustable, so you can customize it to fit your personal taste. I got this recipe from “Boogie” on The Boogie Blog, who I will buy a drink for simply because of this recipe if I ever meet him. If you feel compelled to buy ME a drink for sharing this, I completely understand. And it’s perfectly okay. 

Stuffed Teriyaki Salmon with Sriracha Cream Sauce

1 Tbsp. cornstarch

1/4 cup cold water

1/4 cup soy sauce

1 cup pineapple juice

4 tbsp brown sugar

1/4 tsp garlic powder

2 Tbsp. honey or agave nectar

1/4 cup Sriracha sauce (plus extra if you like it hot)

1 cup mayo

3 Tbsp. sweetened condensed milk

2 salmon fillets 

2 Tbsp. cream cheese

Green onions, chopped 

Sesame seeds

Olive oil

1. In a small bowl, combine corn starch and 1/4 cup cold water. Stir until cornstarch is dissolved. Set aside.

2. In a saucepan over medium heat, combine pineapple juice, soy sauce, ground ginger, garlic powder, brown sugar, and honey. Bring to a simmer. 

3. When liquid is simmering and brown sugar has melted, add cornstarch/water mixture and simmer until thick enough to coat the back of a spoon. Don’t over-thicken. 

4. Grease an 8x8” baking dish with cooking spray and place salmon filets skin-side down. Reserve 1/4 cup teriyaki marinade in a bowl to the side, and pour the rest over the salmon. Cover and refrigerate at least 30 minutes. You can marinate overnight.

5. Preheat oven to 400 degrees. Line a baking dish with aluminum foil and drizzle with olive oil. Set aside.

6. On a cutting board, slit the sides of the salmon fillets making a long pocket/envelope. Do not pierce through the other side. Insert a tablespoon of cream cheese into each pocket and attempt to seal it closed.

7. In the prepared baking dish, place stuffed salmon fillets skin-side down and sprinkle with sesame seeds. Cover the baking dish with more foil and bake for 25 minutes.

8. Mix mayo, Sriracha, and sweetened condensed milk in a bowl. Whisk together well. Pour into a pastry bag or a plastic bag with the corner cut off, and pipe a “bed” for the salmon onto your serving plates. 

9. Remove salmon from the oven, peel off of skin (it will come off very easily) and set ontop of Sriracha cream sauce. Drizzle fillets with remaining teriyaki sauce and more sesame seeds.

10. Sprinkle with chopped green onions before serving. Drizzle Sriracha to finish it off, if you’d like to increase the heat.

Photo by Dustin Ashcraft.

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