Get excited, everyone! Today we are going to learn how to make our very own teriyaki sauce! I've been trying to integrate more fish and chicken into our dinners and salmon is a great place to start. I saw a similar recipe to this on Pinterest and it looked pretty yummy. The only thing I had to fix was the Sriracha sauce. Daniel and I are not the biggest fans of spicy. Ok, let me rephrase that. I think that EVERYTHING is spicy... even ketchup, and he just hates spicy. So for this particular version I only used a tiny but of Sriracha and evened it out with some... guess... Soy Yaki!!!!! DUH! An Asian inspired meal WITHOUT it? Have you learned NOTHING in the past year and a half?! Anyways, I topped the salmon (which marinated in the teriyaki sauce overnight) with a light drizzle of the sauce, green onions and served it with some brown rice and it made a delicious meal (well, I thought so!). It's just as good (if not BETTER!!!) the next day for lunch. You can even make the Sriracha sauce ahead of time. Now go away and get cooking!
What you'll need:
4 salmon filets
Homemade teriyaki sauce (recipe below)
1 tbs. Soy Yaki
1 tsp. Sriracha
1 tbs. light mayo
1 tsp. sweet chili sauce (optional, but I suggest you use it!)
3 tbs. chopped green onions, for garnish
2 cup brown rice (I used frozen)
For the Teriyaki:
1 tbs. cornstarch
1/4 cup water
1/4 cup soy sauce
1/4 cup brown sugar
1/2 tsp. ground ginger
1/4 tsp. garlic powder
2 tbs. honey
1 cup water
1. In a small saucepan, add the soy sauce, ginger, garlic, honey, and 1 cup of honey. Let simmer for a few minutes. In the meantime, whisk together the cornstarch and 1/4 cup of water. After about 5 minutes, add in the cornstarch to the saucepan. Let cool.
2. Place the salmon filets in a large ziplock back and add in the teriyaki sauce. Place in the fridge for at least one hour (overnight is best!).
3. Place the salmon in a large baking dish and bake at 400* for about 20 minutes.
4. While the salmon is cooking, mix together the Sriracha, mayo, and sweet chili sauce. Set aside (keep at room temperature). Cook the brown rice by the directions on the box.
5. Once the salmon is finished, remove from the oven. Ladle 1/4-1/4 cup brown rice into a large white bowl, put the salmon on top, drizzle the Sriracha sauce over the salmon, and finally, garnish with the green onions.