I just cannot believe that I have stopped blogging – and taking food photos – for almost a year! I remember saying I was only going to take a month break, but apparently, a month turned into more months (8 to be exact) and here I am back again.
I am so excited to be blogging again and use my rebel camera, which I am sure felt so betrayed since I haven’t used her in a while. I am also excited to use Foodie theme by Shay Bocks to change the look of this place, and let me tell you, after searching for a long time for a perfect theme for Hungry Brownie – I have finally found it! At first I was hesitant because the foodie theme is available to download which would mean that my blog would look exactly the same as any other Foodie theme blogs out there. Turns out, it wouldn’t look “exactly” the same but I will just have to personalize it according to my aesthetic.
And now, for this dish. This very easy but very yummy salmon dish called teriyaki salmon with (heavenly!) sriracha cream sauce. I remember making this the first time and I just had to make it again the night after — it is that good! For sriracha sauce lovers, you might love this dish too! I remember bringing home some sriracha bottles for my brothers when we went to the Philippines last year, my brother just couldn’t stop talking about it ever since, and now I have to pack sriracha in my suitcase every time I go back to visit my home in the Philippines.
- 2 Salmon fillets (or 1 filet of sockeye salmon)
- 1 tablespoon cornstarch
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1/4 cup brown sugar, packed
- 1/2 teaspoon minced ginger (or ground ginger)
- 1/4 teaspoon garlic powder
- 1 cup of water
- 1/2 cup mayonnaise
- 1 tablespoon sweetened condensed milk
- 2-3 tablespoons Sriracha
- In a small bowl, combine cornstarch with 1/4 cup of water; set aside.
- Over medium heat, combine soy sauce, honey, brown sugar, ginger, garlic powder and 1 cup of water in a small saucepan. Bring to a simmer; whisk in cornstarch mixture until thick enough to coat back of a spoon. About 2-3 minutes. Turn off the heat and cool completely.
- Place the salmon fillets in a ziploc or bowl. Season with salt and pepper, then pour the teriyaki marinade over the fillets. Let it marinade for at least half hour (or overnight)
- Preheat oven to 400 degrees F. Lightly grease a baking dish with butter or nonstick cooking spray.
- After marinating, place the salmon fillets and the teriyaki sauce on the prepared baking dish. Bake in the oven for about 20 minutes, or until cooked.
- While salmon is cooking, prepare the Sriracha cream sauce. Combine all the ingredients (mayonnaise, condensed milk and Sriracha)
- After baking, serve salmon on a bed of cooked rice, and top with the Sriracha cream sauce.
- Enjoy your dinner!
- You may serve this with salad or pasta instead of rice.
- Sriracha can be found at the asian isle of your local grocery store.