Teriyaki Salmon With Sriracha Cream Sauce

• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons honey
• 2 salmon filets
• FOR THE SRIRACHA CREAM SAUCE
• 1/2 cup mayonnaise
• 2-3 tablespoons Sriracha*
• 1 1/2 tablespoons sweetened condensed milk

1. To make the Sriracha cream sauce, whisk together mayonnaise, 2 tablespoons Sriracha and condensed milk in a small bowl; set aside.
2. In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
3. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.
4. In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
5. Preheat oven to 400 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.
6. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
7. Serve salmon immediately with Sriracha cream sauce.

cornstarch, soy sauce, brown sugar, ground ginger, garlic, honey, salmon filets, cream sauce, mayonnaise, sriracha, condensed milk

Taken from www.epicurious.com/recipes/member/views/teriyaki-salmon-with-sriracha-cream-sauce-53039741 (may not work)