Teriyaki Salmon with Sriracha Cream Sauce

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.

photo from damndelicious.net

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.

2 Comments Add yours

  1. Betty Kiesewetter says:

    WHAT is SRIRACHA?????
    Love to you and Scott

    1. 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.

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