Stuffed Salmon with Sriracha Cream Sauce

I found this recipe through Pinterest and even though I'm not a huge Salmon fan, this looked too good not to try. Plus my husband likes Salmon, so I knew he would appreciate it :). I have a love for hot sauce and the sriracha cream sauce is out of this world. I may even use it on a sandwich or something. Anyways, I think I overcooked my Salmon a little since I'm not used to making it, but it still turned out really good! I served it over brown rice and had a side of squash and zucchini.

Ingredients
Teriyaki Marinade
1 tablespoon cornstarch
1/4 cup cold water
1/4 cup soy sauce ( I used reduced sodium)
1 cup water
5 tablespoon packed brown sugar
1/2 tsp ground ginger
1/4 tsp garlic powder
2 tablespoons honey

Sriracha Cream Sauce
1/4 cup Sriracha
1 cup mayo
3 Tbsp evaporated milk (I found out that condensed milk and evaporated milk are the same thing. It just depends on where your from. The original recipe says condensed milk and at first I thought of sweetened condensed milk, which obviously wouldn't work.).

Salmon
2 salmon filets
teriyaki marinade
sriracha cream sauce
2-3 tbsp cream cheese (room temperature)
green onions (thinly sliced)
small handful of sesame seeds
olive oil

Directions
Teriyaki Marinade
1. Whisk together the cornstarch and 1/4 cup of cold water until disolved
2. In a large saucepan, combine 1 cup water, soy sauce, ground ginger, garlic powder, brown sugar & honey; bring to a simmer.
3.Once brown sugar is disolved, add the cornstarch/water mixture & simmer until thick enough to coat a back of a spoon (do not overthicken!)

Sriracha Cream Sauce
1. Whisk together the Sriracha and mayo until well combined
2. Add in the evaporated milk & whisk until fully incorporated; add more condensed milk for a milder taste & more Sriracha for a spicier taste

Salmon
1.Place Salmon filets in a small or medium baking dish & add 1/2 cup to 3/4 cup teriyaki marinade and place in the fridge for at least 30 mins (can let marinade overnight)
2. Preheat oven to 400. Line another baking dish with aluminum foil & lightly brush or spray with olive oil; set aside.
3. Make a long slit in the sides of each salmon filets being careful not to pierce through the other side.
4. Spoon about a tablespoon of cream cheese into each pocket.  Do not overstuff or the cream cheese will seep out during baking.
5. In the prepared baking dish, place stuffed salmons & sprinkle with sesame seeds.

Cover the baking dish & salmon filets with another sheet of foil & bake for 20-25 minutes or until salmon is cooked all the way through.
6. Onced cooked, drizzle with sriracha cream sauce & garnish with thinly sliced green onions.


Recipe source: The Boogie Blog
*I followed this recipe exactly from the original source and do not claim it as my own recipe or idea.