Stuffed Salmon with Sriracha Cream Sauce Recipe

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.

Enjoy!

Easy Onion Dip Recipe

If you don't already know about this dip recipe I am about to revolutionize your life!  This is my husbands favorite dip that his Mom always made for New Years Eve.  Out of all the things my Mother-in-law made for the holidays this is the only thing that my husband insists on each year.  Lucky for me his favorite traditional snack food is basically the easiest thing ever to make.  I like this dip best with Lay's regular plain old Potato Chips but they work with any plain Potato chips.  We eat this dip on New Years Eve, Superbowl party, Birthday Party, and any other get together or party ever.  Whip up a batch and you'll enjoy it too.

You will need Sour Cream and Lipton Onion Soup packet.

Dump the Lipton Onion Soup packet into a bowl.

Then dump in the Sour Cream.

Mix together really well.

Cover it and pop it in the fridge the flavor just gets yummier the longer it sits.  I usually make this the night before but you can whip some up right away.  Bring out about an hour before eating so it can get to room temperature.

Enjoy!

Easy Onion Dip Recipe

12 Oz Sour Cream Light or regular
1 Packet Lipton Onion Soup packet

Mix together the Sour Cream and Onion Soup mix.  Refrigerate up to 24 hours to let the flavors combine.  Take out of the fridge one hour before eating to bring to room temperature.  Enjoy with Chips.

Sausage Ranch Star Appetizer Recipe

Two posts in one day!  Yeah!  This is a recipe that my family enjoys every year at Christmas time.  It' is the perfect appetizer for any party or activity.  They are so easy to whip up and taste amazing.  These would be a perfect addition to any Superbowl party.  My Mom has been making these for about as long as I can remember.  It is one of my cousins favorites and he has worked on customizing altering the recipe a bit here or there.  He loves them minus the Olives and he has tried them adding roasted chili peppers.  These are so good no matter what you do with them.

You will need Canola Oil, Cooked and crumbled Sausage, Wonton Wrappers, Cheese, Red Pepper, Olives, and Ranch Dressing.

Ad a bit of oil to your Muffin tins.  I just used a paper towel with a bit of oil on it and swirled it around each cup.

Grab your Wonton wrappers and and a bit of Canola Oil.  Lightly rub the Oil all over the Wonton.

Place the Oiled Wonton Wrapper in the Muffin Tin and try to arrange it so that the edges poke out fairly evenly.  This will make the best cups.

Bake at 350 Degrees for about 5 minutes.

Done.  They should should be hardened but you don't want them overly browned.  Set aside.

Meanwhile..add the cooked and crumbled Sausage and the diced Red Pepper into a large mixing bowl. 

Also add in the Ranch Dressing, Cheese, and Sliced Olives.

Mix together really well.

I took these little beauties to a party so I moved them from the Muffin tin to a parchment lined baking sheet.  You can cook them directly in the Muffin Tin also.

Evenly stuff the cups with the Sausage mixture.  Bake at 350 degrees for 10-15 minutes until the mixture is hot and bubbly.

I don't have a finished product picture because once they were done they were gone. 

Sausage Ranch Star Appetizer Recipe                                             Printable Recipe


1 Lb Sausage (Jimmy Dean Sage is my favorite)
1/2 Red Pepper, Diced
24 Wonton Wrappers
Ranch Dressing
small can of Sliced Black Olives
Canola Oil

Pre-heat oven to 350 degrees

Grab a Muffin tin and grease the cups using the Canola oil and a paper towel.  Take each Wonton Wrapper and lightly rub oil over both sides and place in the muffin tin cups.  Bake for about 5 minutes to set the shape of the wonton wrappers but not to brown them.  Set aside.

Meanwhile in a large mixing bowl Combine the cooked and crumbled Sausage, Red Pepper, Cheese, Olives, and Ranch. 

Add the Sausage mixture evenly to the Wonton Wrappers.  You can either cook them in the Muffin tin or you can transfer them to a parchment lined baking sheet.  Bake for 10-15 minutes until they are warm and bubbly.

Enjoy!