Wednesday, September 24, 2014

Salmon with Sriracha Cream and Bok Choy & Mushrooms

This dish ended up even more heavenly than I thought it would! I combined a few different recipes- old and new- and came up with this.  If you are a salmon-lover, you will adore this!  My kids even ate the salmon.  I served it to Jackson and Nat with sautéed green beans instead of bok choy and mushrooms.  Score!!!
Salmon & Marinade
1/2 cup soy sauce, low-sodium
1/2 cup brown sugar
2 tbsp of honey
1/2 tsp ground ginger
1/4 garlic powder
1 cup of water
1 tbsp cornstarch
1/4 cup cold water
3-4 wild-caught salmon filets (skin & bones removed)
Bring to a boil first 5 ingredients over medium-high heat.  Reduce to medium- low heat and simmer for 1-2 minutes. In a small bowl mix 1 tbsp of cornstarch with 1/4 cup cold water.  Add to soy sauce mixture and continue to simmer until sauce thickens (about 2-4 minutes).  Remove from heat and cool to room temperature. Place salmon filets in a shallow dish.  Pour cooled marinade over fish.  Cover.  Refrigerate 3-4 hours.  Preheat oven to 400.  Spray a baking dish with cooking spray.  Place fish and half of the marinade in the dish and cook until fish is flaky.
Sriracha Cream Sauce
1/4 cup plain, nonfat Greek yogurt
1/4 cup light mayonnaise
1 tsp brown sugar
1 tsp rice vinegar
1-2 tbsp Sriracha
Wisk ingredients together and refrigerate.  I put mine in a squeeze bottle so that I could drizzle just the right amount of sauce over the fish.
Bok Choy & Mushrooms
1-2 tbsp coconut oil
2 cups Baby Bok Choy, chopped
1 package baby portobello mushrooms
2 cloves of garlic, minced
1 tbsp soy sauce
1 tsp dark sesame oil
Salt & pepper, to taste
Heat oil in large pan.  Add mushrooms, garlic and white parts of bok choy until soft.  Add green parts of bok choy.  Cook for 2 more minutes.  Add soy sauce and sesame oil and cook for 1 more minute. Serve under salmon with sriracha cream drizzled over.  

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