How has it been 7 months since my last post? Time has whipped right past me and so many changes have happened over the months. I feel as though I am having an out of body experience. Any moment now I am going to wake up and I’ll be right where I was last fall…
So what’s changed? Where to begin. First and foremost, I graduated from dental school!! I never thought the day would actually come, I am still in shock. I am so thankful for all of my friends and family who have supported and encouraged me over the years. It was a long road, but I was sad to say goodbye to so many great friends. Although this chapter in my life is over, the next one has begun! I was accepted in to a pediatric dental residency at Cincinnati Children’s hospital. Eeee!! It is a two year program and I am ecstatic to begin seeing the all the little kiddos. Please stay tuned for funny kid stories.
Husband and I moved a couple of weeks ago and are all settled in. We are renting a cute little house in a neighborhood of Cincinnati. One of the hardest parts of moving is having to eat out so many days in a row while the pots and pans are all packed up. One of the very first meals I made once we were settled was this teriyaki salmon dish. It is one of husband’s favorite salmon dishes now! Love love love this recipe. The sweet teriyaki paired with the sriracha cream sauce is perfect. Please try it!
Ingredients for the Fillet:
- 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
- Green onions (optional)
Ingredients 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; allow it to 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. The longer you marinade, the more intense the flavor.
5. Preheat oven to 400 degrees F. Lightly coat an 8×8 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. Garnish with sliced green onion.