Directions: |
Directions:For marinade, in a small bowl, combine cornstarch & 1/4 cup cold water. stir until cornstarch is dissolved; set aside. In a saucepan, combine 1 cup water, soy sauce, ground ginger, garlic powder, brown sugar & honey; bring to a simmer. When liquid is simmering & brown sugar has melted, add the cornstarch/water mixture & simmer until thick enough to coat a back of a spoon (do not over-thicken!)
For sriracha cream: in a medium bowl, combine Sriracha & mayo & whisk well. Add condensed milk & whisk until fully incorporated; add more condensed milk for a milder taste & more Sriracha for a spicier taste.
In a baking/marinading dish, place salmon filets & add 1/2 cup to 3/4 cup teriyaki marinade. let marinade reach about 1/2 of the sides of filets. marinade in refrigerator for at least 30 minutes to overnight. Preheat oven to 400 degrees. meanwhile, line a baking dish with aluminum foil & lightly brush with olive oil; set aside. On a cutting board, slit the sides of each salmon filets making a long pocket/envelope; do not pierce through the other side! Insert about a tablespoon of cream cheese into each pocket; do not overstuff or the cream cheese will seep out during baking. In the prepared baking dish, place stuffed salmons & sprinkle a nice amount of sesame seeds. cover the baking dish & salmon filets with another sheet of foil & bake at 400 degrees for 20-25 minutes or until salmon is cooked all the way through. After baking is done, place in a serving dish & drizzle with sriracha cream sauce & garnish with thinly sliced green onions. |