I keep meaning to share this recipe: Teriyaki Salmon with Sriracha Cream Sauce from damndelicious.net. Yum! I made this a month ago or so, and Scott has mentioned that he wouldn’t mind if it reappeared at our dinner table. A few times. Or maybe once a week. He loved it.
I liked it a whole lot, too, and I have a few easy tips. First, if you want to make this on a work night, make the homemade teriyaki sauce ahead of time. That would make the entire thing a snap. If you don’t have time to make things in advance, it’s still not that time-consuming.
Second, I went with the less is more approach with the Sriracha in the cream sauce. I wasn’t sure how hot it would be, so I started on the totally safe end of the scale. It worked. I enjoyed it, and it still had a little bit of heat. I might go middle of the road on the recommended hot sauce next time.
That’s about it. This is fancy enough for a special occasion, and quick enough for real life. Win and win. And now it’s on to the real life part of things.
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WHAT is SRIRACHA?????
Love to you and Scott
Excellent question. Sriracha is a type of hot sauce. It’s kind of like Tabasco, but it’s originally from Thailand and has a slightly different flavor. If you’re a hot sauce connoisseur, I think it has a very different flavor. Since I can only take a little bit of heat in my food, I only taste hints of difference.