Teriyaki Salmon with Sriracha Cream Sauce

Pinterest

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
FOR THE SRIRACHA CREAM SAUCE
• 1/2 cup mayonnaise
• 2-3 tablespoons Sriracha*
• 1 1/2 tablespoons sweetened condensed milk

INSTRUCTIONS

• To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.
• In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
• In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
• In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
• Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
• Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
• Serve salmon immediately with Sriracha cream sauce.

NOTES

Adapted from The Boogie Blog

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.

Tomato Onion Salmon

Pinterest

nonstick cooking spray
1/2 cup dry white wine
1 lb boneless skinless salmon fillet
1 teaspoon dried oregano, lightly crushed to release oils
2 cloves garlic, minced
salt & freshly ground black pepper
1 lemon, juice of, divided
2 tablespoons extra virgin olive oil, divided
1 tomato, thinly sliced
1/2 medium onion, thinly sliced
2 tablespoons chopped fresh parsley leaves
1/4 cup dry breadcrumbs

Directions:

Spray a shallow baking pan with nonstick coating.

Add wine.

Place fish in pan, and sprinkle with oregano, garlic, salt, and pepper.

Sprinkle with juice of 1/2 lemon and 1 Tbsp olive oil.

Top evenly with tomato and onion slices and chopped parsley.

Drizzle with remaining lemon juice.

Mix breadcrumbs with remaining 1 Tbsp olive oil, and sprinkle over veggie topped salmon fillets.

Bake in a 450 degree F oven for about 8-10 minutes or until fish flakes easily.

Brain Power Salad

Pinterest

ingredients

Salad Ingredients:
• 8 ounces smoked salmon, roughly chopped
• 1 avocado, peeled, pitted and diced
• 4 cups baby spinach (or mixed greens)
• 1/2 cup fresh blueberries
• 1/4 cup light feta or blue cheese crumbles
• 1/4 cup chopped walnuts (optional)
• half a red onion, thinly sliced
• honey chia seed vinaigrette (ingredients below)
• it doesn't call for it but I add Craisins
Honey Chia Seed Vinaigrette Ingredients:
• 1/3 cup olive oil
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. chia seeds
• 1 Tbsp. honey
• 1/4 tsp. salt