Wednesday, January 11, 2012

Teriyaki Salmon with Sriracha Mayo

Here's another fish recipe. It may sound gross but it's wonderful. It's SO quick and super healthy. And who doesn't need more fish in their diet? Budget Bytes (the source of the recipe) recommends that you let it marinate for at least 30 min, but preparing the marinade and cooking the salmon are done in a snap. You may be thinking that a Sriracha mayo sauce sounds gross, but believe me, it's heavenly. I couldn't get enough of it once I tried it.
You might be thinking that my salmon looks weird. That's because it does. It's not as pink as it should be, right? Well, the frozen Alaskan Salmon I bought from Target (p.s. I love grocery shopping there) doesn't appear to be colored, like some salmon is. It still tasted great, and I'm happy to not eat extra food coloring.
1 lb. salmon fillet (I bought frozen, portioned fillet and used what I needed; adjusting the marinade portions as necessary)
1/4 cup soy sauce
2 tablespoons water
1/2 tablespoon toasted sesame oil
1 inch fresh ginger, minced
2 tablespoons minced garlic
2 tablespoons brown sugar
2 tablespoons rice wine (I didn't have rice wine so I used rice wine vinegar. I have no idea if it made a big difference, but I thought it tasted good.)
1 teaspoon corn starch

For Sriracha Mayo:
1/4 cup mayonnaise
2 tablespoons Sriracha hot sauce

Full Recipe

Okay. If you're still hesitant about the Sriracha mayo sauce I really want to try and convince you to make it. If you want to be healthier use the olive oil mayo, which is what I did. That's the only mayo I use. I honestly can't tell the difference from regular mayo and it saves you a ton of calories and fat. I was a little concerned that it would be overly spicy (if you've had Sriracha you know how little you need to make things pretty spicy), but somehow the mayo totally mellows it out. I think it is perfectly paired with the sweetness of the teriyaki marinade. YUM.

FYI: I didn't pan fry the salmon, I broiled it. It took about 5 minutes to cook the portions I had and it saved on the extra fat used to cook the fish. It would probably be tasty to have a nice crust on it, but I like broiled salmon so that's what I did.

Let me know if you like the sauce as much as I did :)