Tuesday, September 24, 2013

Glazed Salmon with Sriracha Cream Sauce

It is no secret that we love Salmon in this house. That is why I was so shocked to learn that farmed Salmon is the number one cancer causing food. Why? Well, all you need to do is google "farmed salmon" and you will find hundreds of articles on it. Yet it is still on the shelves. Here are a few of the articles explaining this:

Never fear. You can always find wild caught Salmon in most stores. Yes it costs a little more, but unless you want a cancer bill from the hospital (ours was $32,000), I suggest you pay the extra dollar or two a pound now. It is much less in the long run. 

Here is a beautiful recipe that is easy to put together, and tastes like it came out of a 5 star restaurant. Enjoy!

Glazed Salmon with Sriracha Cream Sauce
adapted from The Boogie Blog 

4 fresh wild caught salmon Filets
Siracha cream sauce (recipe below)
green onions sliced on the bias 
olive oil 

Siracha Cream Sauce Ingredients: 
1/4 cup Sriracha sauce 
1 cup plain Greek yogurt
1 TBSP vinegar
1/2 tsp pepper
1/2 tsp salt
3 tablespoons condensed milk 

In a baking/marinading dish, place salmon filets and add some of the Tamari sauce.
 Let marinade reach up the sides of filets. marinade in refrigerator for at least 30 minutes to overnight.

Next make the Sriracha Cream Sauce:
In a medium bowl, combine Sriracha , Greek yogurt, vinegar, salt and pepper and; whisk well
Add condensed milk and; whisk until fully incorporated; add more condensed milk for a milder taste and more Sriracha for a spicier taste. I made one mild and one extra hot.

Preheat oven to 400 degrees.

In the prepared baking dish, place salmons. Cover the baking dish with a sheet of foil and bake at 400 degrees for 20-25 minutes.

After baking is done, place in a serving dish and drizzle with Siracha cream sauce and garnish with thinly sliced green onions. 
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