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Teriyaki Salmon w/Sriracha Cream, Bulgar & Mixed Squash
Ingredients
Teriyaki Salmon
5 ea Salmon,4oz Portion
½ tsp Lite Soy Sauce
½ tsp Brown Sugar,Packed
½ tsp Ground Ginger
½ tsp Granulated Garlic
1 tsp Honey
3 tsp Water
½ tsp Corn Starch
2 tsp Water
Mixed Squash
1 spray Non-stick Pan Coating
1¼ tsp Garlic,Chopped
3¾ c Fresh Zucchini,Sliced
3½ c Yellow Squash,Sliced
7½ T Red Bell Pepper,Sliced
¾ tsp Kosher Salt
¼ tsp Black Pepper,Cracked
Sriracha Cream
2¾ T Sriracha Hot Sauce
1 tsp 1% Lowfat Milk
1 tsp Thai Sweet Chili Sauce
5T Plain Yogurt
Bulgar
½ tsp Olive Oil
¼ tsp Garlic,Chopped
1¾ T Yellow Onion,Diced
1¾ c Bulgar,Rinsed
3¾ c Vegetable Broth
3¾ T Fresh Cilantro,Chopped
DIRECTIONS:
TERIYAKI SALMON 1 Preheat oven to 325. In a sauce pan, over medium heat add the soy sauce, brown sugar, ginger, garlic honey and water of the ingredients for the teriyaki sauce; simmer until sugar has dissolved.
2 In a bowl, mix together the corn starch and water; add to the sauce. Stir until thickened, take off heat.
3 Place thawed salmon in a pan or bag, marinate with half of the sauce for 30 minutes.
4 Heat char-broiler to med-heat, mark the top side of the fish. Place on a sheet pan and finish in the oven for 5-7 minutes or until an internal temperature of 145F is reached.
5 Baste with salmon with the other half of the teriyaki sauce.
SRIRACHA CREAM
6 Whisk all ingredients together until combined. In a pan, heat oil over medium heat, add garlic and onion; saute until the garlic is toasted.
7 In a pan, heat oil over medium heat, add garlic and onion; saute until the garlic is toasted.
8 Add water and Bulgar; bring to a boil. Cover and simmer 15 minutes or until tender. Drain off excess liquid. Add fresh chopped cilantro; toss.
MIXED SQUASH
9 Heat a pan over medium heat, sprayed with non-stick pan coating, add garlic and vegetables; saute until tender. Season with salt and pepper.
PLATE ASSEMBLY
10 Place salmon atop ¾ cup Bulgar and ¾ cup mixed squash per serving. Drizzle 1 T of sriracha cream over the salmon.
