Grilled Teriyaki Salmon with a Sriracha Sauce
Do you like the soft and delicate flavor of Salmon? Of course you do! Who does not you might say? Well, if you are a salmon lover, you will adore this dish! Something great about this dish is the combination of flavors. The sweetness of the teriyaki
sauce, the spiciness of the Sriracha sauce and the flavor of the salmon, makes your mind go crazy! Most of us love grilled food, if you do like grilled food, this dish will amazed you since
salmon it is not often cooked in a grill. Should you worry if do not have a grill? Not at all! You can prepare this dish in the oven or even in a stainless steel pan. Remember that in order for the salmon not to stick to the grill and to the pan, pass the salmon through flour. Do not forget as well that the heating point of the salmon is really low, which means that it cooks very fast. The salmon will be done in 3 minutes per side. The sauce
has many things that are unique and that give a special flavor to this dish. The sauce is made with Sriracha, light mayo, and sweet condensed milk. You might say the condensed milk does not fit in this recipe, but this ingredient gives a perfect consistency to the sauce and it gives an outstanding sweet
flavor to the sauce. This sauce makes a perfect contrast with the other flavors and results on distinguishing the flavor of all the ingredients. Do not worry if there are leftovers,
this dish it is also perfect for a salad! Make a Caesar salad and add it the salmon left overs cut in little squares.
In one way or another, you will love and cherish this dish!
Prep time 2 hours
Cook time 20 mins
Total time 2 hours and 20 mins
Yield: 2 salmon filets
1 tbsp cornstarch with 2 tbsp water¼ cup soy sauce2 tbsp agave nectar¼ tsp garlic powder3 tbsp light brown sugar½ tsp ground ginger¼ tsp crushed red pepper flakessalt and pepper, to taste2 salmon filets
For the Sriracha Sauce:
3 tbsp Sriracha½ cup light mayonnaise2 tbsp sweetened condensed milk
In a medium bowl, dissolve the cornstarch in the water.Once dissolved, add the soy sauce, light brown sugar, ginger,
garlic powder, agave nectar, crushed red pepper, salt, and pepper to the cornstarch mixture. Add the salmon filets and marinate for at least two hours, preferably overnight in the refrigerator.After marinating, preheat the grill. Add the salmon to the grill skin-side-down. Grill for 6-8 minutes per side, until the salmon is flaky. Drizzle with the Sriracha sauce.
For the Sriracha Sauce:
In a small bowl, combine the Sriracha, mayonnaise, and
condensed milk. For a spicier sauce, add additional sriracha. For a sweeter sauce, add additional condensed milk.