This is my new favorite Salmon recipe. It tastes like those specialty sushi rolls minus the rice and seaweed! The fish is marinated in a Teriyaki sauce and topped with a spicy Sriracha mayo. It's quite filling so if you have side dishes make sure they're on the lighter side. My new love and destination for recipes is Pinterest which is where I stumbled upon the recipe including the homemade marinade. I'm sure you could use a good bottled Teriyaki marinade and still have a fabulous dish in the end!
My favorite salmon to use for this, is Scottish Salmon. It's fatty and buttery tasting; it's hard to overcook and dry-out. You can order it online from Chef's Fresh Fish which can be delivered right to your door.
-2 salmon portions (about 6-8 oz each), skin removed
-1-2 Tbsp reduced fat cream cheese
-3-4 green onions, chopped
-1 Tbsp sesame seeds
-1/2 cup light mayo
-2-3 Tbsp Sriracha hot sauce
-2 Tbsp condensed milk
Marinade Ingredients: (optional, you could just use a bottled Teriyaki Marinade)
-1 Tbsp cornstarch
-1/4 cup cold water
-1/4 soy sauce
-1 additional cup of water
-5 Tbsp brown sugar
-1/2 tsp ground ginger
-1/4 tsp garlic powder
-2 Tbsp honey
First, make the marinade, which is quite easy, but I would recommend doing a few hours before using to allow time to cool. In a small bowl combine 1/4 cup of cold water with the 1 Tbsp of cornstarch and whisk together. Set aside to be used later.
In a small saucepan over medium heat, combine remaining 1 cup water, soy sauce, ground ginger, garlic powder, brown sugar, and honey. Whisk and bring to a simmer until the brown sugar is dissolved.
Now, add the water and cornstarch mixture and simmer until the marinade thickens. Let the marinade cool to room temperature before pouring over the salmon.
Place the salmon in a shallow baking dish and marinade for at least 30 minutes in the fridge. You could do this the night before and marinade overnight.
Now prep the salmon by stuffing with the cream cheese! First, take a serrated knife (steak knife) and make a slit lengthwise in the salmon fillets without cutting all the way through. Basically make a little pocket.
I found the best way to stuff the salmon with the cream cheese is to cut small slices from the block and press into pieces about the length of the salmon. Stuff the cream cheese strips in the salmon and press down.
Line a baking sheet with foil and spray with non-stick spray. Place the salmon fillets on the foil. Spoon some extra marinade on top of the salmon and sprinkle with sesame seeds.
Bake at 400 degrees for 20 minutes. While the salmon is baking make the easy spicy mayo! Just mix together the mayo and Sriracha and then add the condensed milk. You can adjust the mayo to be spicy or sweeter depending on your palette.
You could just drizzle the mayo on top of the salmon or you could pipe it through a plastic baggy. Just put a few tablespoons in a small plastic bag and snip off a corner.
When the salmon is done, pull it out, sprinkle with green onions and drizzle with spicy mayo! I promise, this will be a melt-in-your-mouth dish! The greatest part is that the marinade can be saved (just boil it after being used and put in the fridge) and the spicy mayo can be saved as well. If you want to make the dish in a week or two all you need is the salmon, cream cheese and green onions! You could use the marinade for chicken or any other fish. I'm sure you could get creative with the spicy mayo too. ;)