Teriyaki Salmon with Siriracha Sauce

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.)

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

 

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.

Balsamic Chicken Pasta with Roasted Asparagus

Mmm this recipe was delicious! I made a whole chicken in the crockpot and used half of it for this recipe. The rest I saved for chicken and dumplings tomorrow. The whole chicken was only $4 and I was able to stretch it into two meals. Thats some smart saving right there! Here is the link to my recipe for a whole chicken in the crockpot.

Balsamic Pasta

 

Ingredients

1/2 cup + 2 tablespoons balsamic vinager

1 tsp. brown sugar

1/3 stick of butter

1 lb penne or rotini pasta

1/3 cup parmesan cheese

 

 

1. Boil noodles in a big pot and add a pinch of salt and a dash of olive oil. When noodles are tender desired tenderness, drain and transfer to bowl. Add butter.

 

2. While noodles are boiling, simmer the balsamic vinager in a small saucepan until 3 tablespoons remain. Simmering the vinager mellows and thickens it. Add to pasta and stir well.

 

 

 

3. Add in chicken and parmesan cheese, stir. Serve with Roasted Asparagus (see below).

 

 

Roasted Asparagus

 

1. Preheat oven to 375. Line a cookie sheet with tinfoil for easy cleanup. Cut the tough ends off the asparagus.

 

Spread on cookie sheet, drizzle in olive oil and sprinkle with salt and pepper. I like to add thin slices of Roasted Garlic. Bake until tops are crispy and the stalks are soft (about 10-15 min)