Teriyaki Salmon with Sriracha Cream Sauce & Shredded Green's Salad

This is AMAZING!!!  Even my 7 year old asked for seconds.  I felt like the best mom in the world when I made this.  The cream sauce might be to spicy for some, but my family loved it!!!




Teriyaki Salmon with Sriracha Cream Sauce
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour, 15 minutes
Yield 2 servings

An easy salmon dish with homemade teriyaki sauce and a Sriracha cream sauce that will knock your socks off!

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 fillets
• 
  For the Sriracha cream sauce
  
• 1/2 cup mayonnaise
• 2-3 tablespoons Sriracha
• 1 1/2 tablespoons sweetened condensed milk

Instructions

• To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.
• 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 fillets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
• Preheat oven to 400 degrees F. Lightly coat an 8×8 baking dish with nonstick spray.
• Place salmon fillets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
• Serve salmon immediately with Sriracha cream sauce.

Shredded Green's Salad
Prep Time 20 minutes
Total Time 20 minutes
Yield 10 servings

Ingredients

• Greens (Pick 4 of the following)
  • 2 to 3 big leafs kale
  • 2 big leafs Chard
  • 2 leaves water crest
  • handful Spinach
  • 3 leaves red leaf lettuce
  • handful beet greens
• Everything else
  • small handful cilantro
  • 1 English cucumber
  • 3 large carrots
  • 1 red pepper
  • 1 to 2 sticks celery
  • 1 large Avocado
  • 5 tablespoons olive oil
  • 1 tablespoon Apple Cider Vinegar
  • 1 Lime or lemon
  • 1 cup garbanzo beans
  • salt
  • Pepper
  • Cayenne pepper

Instructions


Dice up the following:

• 2-3 big leafs kale
  
• 2 big leafs Chard
  
• 2 leaves water crest
  
• handful Spinach
  
• 3 leaves red leaf lettuce
  
• handful beet greens
  
• small handful cilantro
  
• 1 English cucumber
  
• 3 large carrots
  
• 1 red pepper
  
• 1-2 sticks celery
  
• 1 large Avocado
  

Add to the bowl:

• 5 tablespoons olive oil
  
• 1 tablespoon Apple Cider Vinegar
  
• 1 Lime or lemon Squeezed
  
• 1 cup garbanzo beans
  
• salt to taste
  
• Pepper to taste
  
• Cayenne pepper to taste
  

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