Stuffed Salmon with Sriracha Cream Sauce

Ingredients
For teriyaki marinade
2 tablespoons cornstarch
¹⁄₂ cup water
¹⁄₂ cup soy sauce
2 cups pineapple juice
8 tablespoons brown sugar, packed
1 teaspoon ground ginger
¹⁄₂ teaspoon garlic powder
4 tablespoons honey

For sriracha cream sauce
1 cup mayonnaise
3 tablespoons sweetened condensed milk
2-4 tablespoons sriracha

For assembly
4 (6 ounces each) salmon fillets
4 tablespoons cream cheese
1 bunch green onions, thinly sliced
2 tablespoons sesame seeds

Instructions
1. In small bowl, combine cornstarch and ¹⁄₂ cup water.  Stir to dissolve cornstarch. 

2. Combine soy sauce, pineapple juice, brown sugar, ground ginger, garlic powder, and honey in small saucepan.  Bring to simmer over medium heat.  Once brown sugar has melted, add cornstarch mixture and simmer, stirring, until sauce thickens to coat back of spoon.  Remove from heat and cool. 

3. Once sauce cools, transfer to container or ziptop bag with salmon.  Refrigerate at least 30 minutes or up to 24 hours. 

4. Heat oven to 400*F. 

5. In small bowl, combine mayonnaise and sweetened condensed milk.  Starting with 2 tablespoons, add sriracha until desired level of spice is reached. 

6. Line baking dish with aluminum foil and spray with nonstick cooking spray. 

7. Remove salmon from marinade and place on cutting board.  Carefully slit the side of each piece of salmon, making a long pocket, being careful not to cut through to the other side.  Carefully insert 1 tablespoon cream cheese into each pocket and press fish to seal. 

8. Place salmon in baking dish and sprinkle each piece with ¹⁄₂ tablespoon sesame seeds.  Cover with foil and bake for 20-25 minutes, or until salmon is cooked through. 

9. Serve salmon with sriracha cream sauce and sprinkled with green onions. 

Comments
This recipe is from The Boogie Blog and is inspired by the blogger’s favorite sushi.  I loved it.  Lance loved it.  This dish is delicious.  I did add too much sriracha to the cream sauce and had to increase the mayo and sweetened condensed milk as a result, but it was all good.  I think this would also be a great salmon dish to impress company with, not that I ever get to cook fish for company!  I served the fish with rice.

Protip: Double all the amounts for the teriyaki sauce and save the extra for marinading other meats or as a sauce for stir-frys.

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