I made a yummy, healthy dinner last night of salmon with a cream sauce, rice and roasted asparagus. Haley loves asparagus so much, she eats them like candy and will steal them off our plates if we aren't looking. I have never seen a child enjoy a vegetable that much! (I only have the final masterpiece of dinner, because when I went to photograph the process of cooking I found my battery had died. Bummer.)
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
Cream Sauce Ingredients:
1/2 cup mayonnaise
2-3 tablespoons Sriracha
1 1/2 tablespoons sweetened condensed milk
1. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
2. 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.
3. In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes.
4. Preheat oven to 400 degrees F. Lightly coat a baking dish with nonstick spray.
5. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
6. While the fish cooks, whip up the sauce. To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl.
7. Idea: Serve fish atop rice and spread a spoonful of sauce over all.