Sound fishy? We’ve divulged in fish Fridays every week. It can be challenging to mix up your fishy flavors. Teriyaki salmon with sriracha cream sauce elevates your fish in 30 minutes cooking time. Place atop rice and you have a wonderful dish that can compete with sushi restaurants worldwide. I love the complimentary sweet and spicy sparks that sizzles in my mouth with every bite. I don’t usually care for mayonnaise or spice, but this recipe changed my mind. Combined, they create a cooling sensation to the fire of sriracha.
Here are some tips to keep in mind:
- Allow the fish to marinade and collect flavors.
- In place of mayonnaise, you could use a greek yogurt. It is a healthier substitute that maintains a cooling sensation.
- Sriracha is a widely used hot sauce in many Asian dishes and can be found most commonly in ethnic food sections.
- The sweetened condensed milk is foul on its own; it is used to create the creamy thickness of a sauce.
- I suggest using the sauce in small increments because it can clear your nostrils. I halved the recipe and still had leftovers.
- Add the sauce to a bottle and store in your fridge for later use and to create uniform plating.
- Keep eyes on your marinade because it can begin to burn easily on the stove.
- I suggest using Coho salmon because it contains the most nutritional benefits.
- When cooking your salmon, put a sheet of aluminum foil on the bottom of the pan. The excess sauce can cook into the pan and make it harder to clean.
Sweet, spicy and savory the dish hits all the high notes of a tasteful meal. High in omega-3 and full of flavorful notes, you’ll learn to love salmon as much as I do. It can be a versatile sauce for pork and other seafood. Experiment with the “spieety”–sweet and spicy–tastes of this meal.
Leave a comment with your favorite fish recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.