I have never eaten so much fish in my life than since I started
dating my now-hubby almost three years ago. As a kid, I wouldn’t touch the
stuff. No fish (unless you count fish sticks, which I don’t), no shrimp, no
crab… But, oddly enough, I went gaga for lobster. I think it was the lemon
butter. Yum. But I digress.
It wasn’t until I got into my college years that I started
giving white fish a try. I wasn’t offended by the nice, light and delicate
flavor of sea bass or halibut. And I finally warmed up to shrimp (and it’s
off-putting-to-some texture) after trying a bite (and liking it!) at a teppanyaki
restaurant.
Nevertheless, seafood was more of a rarity than a staple in my diet. Enter
GT, my husband. He loves to cook, and he especially loves to cook fish. I’d say
we eat something from the sea at least once a week. And more often than not,
it’s salmon.
Thanks to my
hubs, I’m a total salmon convert. Before him, I would never get excited about seeing salmon
on a menu, but now I do. (We even served it at our wedding!) It’s such a versatile fish, there are so
many delicious ways to prepare it. Grilled. Baked. Pistachio-crusted. But our
absolute favorite way is this Asian-style preparation that I pinned to my
Foodie Fixations board two years ago, and we’ve made countless times since
(thanks Pinterest!).
I found the recipe for Teriyaki Salmon with Sriracha Cream Sauce on Damn Delicious, and it truly lives up to the food blog’s name. Not
only that, it is a beautiful and impressive dish that is deceptively simple to
make—perfect for an at-home date night or a dinner party with friends. (Since
the fish bakes in the oven, it's super easy to make multiple fillets if you have
company over.)
One of the reasons the recipe is so good is the homemade
teriyaki sauce. But the pièce de résistance is, without a doubt, the Sriracha
cream sauce. It is so good, you just want to swim in it. GT and I are both
guilty of adding an extra generous drizzle or two (or three). Heavenly.
Inevitably, despite the copious amount of sauce we use at
dinner, we always have lots of leftovers. Fortunately, the three-ingredient
mixture—made with mayonnaise, sweetened condensed milk and Sriracha—keeps well in
the fridge and is excellent as a spread for sandwiches and wraps.
That’s just what I did for lunch. Playing on the spiciness
of the sauce, I made a chipotle chicken breast wrap with grape tomatoes,
spinach and arugula, all rolled up (just barely!) in a spinach wrap. Yum!
(Yep. That's two drizzles of Sriracha cream sauce you see. I'm telling you. It's that good!)
Make sure to check out Damn Delicious for the full
step-by-step salmon recipe (with photos!).
Are you a seafood lover? What is your favorite fish dish? I love discovering new recipes. And if you try out this teriyaki salmon, let me know what you think!
(All photos by me except top image, via Damn Delicious.)
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