It's winter in Australia. That means snow south of us, but it never freezes where I live. Or not yet, anyway, although they say it's the coldest winter here in over a hundred years. Today it's raining and supposed to get up to 70 degrees(°F), which is 21 degrees Celsius (°C). Saturday is supposed to be absolutely balmy, and I'm so ready for that.
So I've been inside, working with my art and cooking. I've started using a recipe database to organize my recipes and cook healthier and better. The first recipe I tried is displayed below. I have adapted it my some of the ingredients I really like and have made it a little healthier that the original.
Dan loved it. The Sriracha sauce added a real punch to the sweet and tangy teriyaki salmon. We served it on rice with a salad. I can't wait to try my next recipe.
1/2 cup mayonnaise
2-3 tablespoons Sriracha*
1 1/2 tablespoons Coconut milk
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed (I substituted a mixture of powdered stevia and molasses.)
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
4 (5-ounce) salmon fillets
2 Tablespoons chopped cilantro to sprinkle over top.
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.
To make the Sriracha sauce, whisk together mayonnaise, 2 tablespoons (or to taste) Sriracha and coconut milk in a small bowl. Set aside.
Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Another option is to cook it in a toaster oven. I cover my grill tray with foil and pop my salmon right in.
Place salmon fillets along with the marinade into the prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
Serve salmon immediately on rice, topped by Sriracha cream sauce. Sprinkle with chopped cilantro.
I've been having so much fun taking pictures of my jewelry and creating art objects. Don't you love these bejeweled phone cases? They are for sale out in my Gallery.