February 13, 2012

Stuffed Salmon with Sriracha Cream Sauce Recipe

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For a very long time I didn't think I liked to eat fish.  My Mom would make yummy fish dinners and I would only eat the side dishes.  What a fool I was.  Luckily in my early twenties I dined at a seafood restaurant in Berkeley California and decided to give the salmon a try.  Yummy!!  I am so glad I decided to give seafood another try because now I enjoy it very much.  I found this recipe here and my husband and I really loved it.  My kids ate a little but I think the Sriracha sauce was a little spicy for their delicate taste buds.  Give it a try..you'll be glad you did.

For the marinade you will need Salmon, Honey, Cornstarch, Soy Sauce, Brown Sugar, Ginger, Garlic Powder, and Water.

In a bowl combine the Cornstarch and 1/4 C Cold water.  Stir until the cornstarch dissolves.

In a saucepan add the rest of the Water, Soy Sauce, Ginger, Garlic Powder, Brown Sugar, and Honey.  Bring everything to a simmer and cook until the Brown Sugar has melted.

Add the Corn Starch and let thicken a bit. 

Once the mixture is thick enough to coat the back of a spoon it is ready to go.  Turn off and allow the mixture to cool for a bit.
Place the Salmon in a zip top baggie.

Add the Marinade, making sure to turn the bag around to cover all the Salmon Fillets.

Place in Fridge and allow to marinate at least 30 minutes or it can go overnight.  I let mine marinate about 5 hours.
Now you will need Cream Cheese, Green Onions, Evaporated Milk, Mayo, Sesame Seeds, Oil or non-stick spray, Sriracha, and the marinated Salmon.

Cover a baking sheet with foil and spray with the Oil or Non-stick spray.

Can I just tell you how much I love Sriracha?  It is so good and spicy.  It livens up pretty much any dish.  Add a bit to a bowl.  It's pretty spicy so if you aren't into spicy take this part slowly.

Add in the Mayo and Evaporated Milk.

Mix together really well and add more Sriracha if you want more kick to the sauce.  (this makes a lot of sauce next time I may half it)

Using a sharp knife make a little cut in the thickest part of the Salmon Fillet.  Be careful not to cut all the way through we are making a pocket.

Stuff the Pocket with Cream Cheese.  Don't over stuff.

Place the stuffed Salmon fillets on the baking sheet and bake at 400 degrees for 20-25 minutes.

Oh yeah..this is getting good.

Thinly chop the Green Onion.

Transfer the Sriracha Cream Sauce to a zip top baggie and make a small cut to one of the bottom corners.

Using a steady pressure squeeze the Sauce out of the baggie onto your salmon.

My first attempt was pretty ugly I guess my poor sweet husband gets this homely one.

Top with Green Onion and Sesame Seeds.  Enjoy!

Stuffed Salmon with Sriracha Cream Sauce Recipe
Source: The Boogie Blog

Marinade Ingredients:
1 TBSP Cornstach
1/4 C Cold Water
1/4 C Soy Sauce
1 C Water
5 TBSP Packed Brown Sugar
1/2 tsp Ground Ginger
1/4 tsp Garlic Powder
2 TBSP Honey

Sriracha Cream Sauce Ingredients:
1/4 C Sriracha Sauce
1 Cup Mayonnaise
3 TBSP Evaporated Milk

Other Ingredients:
3 Salmon Fillets
2-3 TBSP Cream Cheese, softened
3 Green Onions Sliced
Sesame Seeds
Oil or non-stick spray

Begin with the Marinade by adding the 1/4 C Cold water and Conrstarch in a small bowl.  Sitr together until the cornstarch dissolves.  In a saucepan, add the rest of the Water, Soy Sauce, Ground Ginger, Garlic Powder, Brown Sugar and Honey.  Once the contents begin to simmer and the Brown Sugar dissolves add the Cornstarch mixture.  Simmer for a few minutes until the liquid is thick enough to coat the back of a spoon.  You do not want to over thicken.  Set aside and let cool a bit.  Once it has cooled down a bit add the Marinade and Salmon Fillets into a zip top bag making sure to coat the salmon and place in fridge for at least 30 minutes to overnight.

In a medium bowl combine the Sriracha and Mayonnaise.  Add in the condensed milk and whisk together well.  Taste and adjust with Condensed Milk for a milder taste or more Sriracha for a spicier taste.

Pre heat oven to 400 degrees and line a baking sheet with tin foil and spray with Oil or non-stick spray. 

Remove the salmon from the marinade and toss the marinade.  Using a sharp knife cut a slit in the thickest part of the salmon.  Make sure you don't cut all the way through we are making a pocket for the stuffing.  Grab about a TBSP of Cream cheese and stuff in the pocket.  Try not to overs tuff it will just make a mess.  Bake 20-25 minutes until the Salmon is fully cooked.

Transfer the Sriracha cream sauce into a tip top baggie and make a small cut on the bottom of one corner.  Using a steady amount of pressure squeeze out the sauce on top of the Salmon.  Top with Green Onions and Sesame Seeds.


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