So typically, Joe doesn't like teriyaki sauce. He says he can taste the ginger and it's just not his thing. Now, don't get me wrong, I don't like ginger either (unless its with sushi) but I'm so use to the flavor, it isn't something that sticks out to me. I was a little hesitant to try this recipe for that reason but decided that it looked too delicious to pass up. I adapted it from this recipe but made a few changes like swapping out the sweetend condensed milk for almond milk (it's what we had in our fridge) and wouldn't have even known the difference. After we finished dinner, I asked if he was okay with that teriyaki sauce and he said he didn't even realize that was what I used. Guess I know this is going to become a repeat dish in our house... YES!
Start the Stuffed Salmon with Sriracha Cream sauce by marinating it in your favorite teriyaki marinade. I used Trader Joe's Island Soyaki since I noticed the original recipe called for a bit more pineapple flavors. Let it marinate for at least 30 mins.
After it is done marinating, slit the sides of each filet and create a long pocket to stuff. Insert about a tablespoon of cream cheese - I used whipped cream cheese as it was easier to push into the pocket.
Stuffed Salmon with Siracha Cream Sauce
adapted from The Boogie Blog
1 cup teriyaki marinade (Trader Joe's version is a fave)
2 salmon filets
2 tbsp whipped cream cheese
1 tbsp oil
2 tbsp Sriracha sauce
1/2 cup mayonnaise
2 tbsp almond milk, vanilla
1. Marinate salmon filets in teriyaki sauce of your choice for at least 30 minutes.
2. Slice sides of filet to create a pocket
3. Stuff salmon pocket with cream cheese, do not overstuff. I used 1 tbsp for each filet.
4. Heat a medium sized pan on low-medium heat. Add oil to coat. Set the fillets in and cook for 10 minutes with cover. Serve once salmon is cooked
5. For sauce, mix all ingredients together. Add more sriracha for more spice.