Baked Sushi Salmon

Rating

Yields1 Serving
Prep Time30 minsCook Time25 minsTotal Time55 mins

 4 Salmon filets
 4 Tbsp. cream cheese
 Sesame seeds
 Olive oil spray
 1/2 cup cucumbers, sliced into strips
 1/2 cup carrots, sliced into strips
 1 cup red, green, orange or yellow peppers, sliced into strips
 Brown rice – follow package directions for preparation
 Wasabi paste
For Marinade
 1 Tbsp. cornstarch
 1/4 cup cold water
 1/4 cup soy sauce
 1 cup pineapple juice
 5 Tbsp. packed brown sugar
 1/2 tsp. ground ginger
 1/4 tsp garlic powder
 2 Tbsp. honey
For Sriracha Cream Sauce
 1/4 cup Sriracha sauce
 1 cup Jimmy’s Holy Smoke! Dip

1

Marinade Directions

2

In a small bowl, combine cornstarch and ¼ cup cold water. Stir until cornstarch is dissolved; set aside.

3

In a saucepan, combine 1 cup pineapple juice, soy sauce, ground ginger, garlic powder, brown sugar & honey and bring to a simmer

4

When liquid is simmering and brown sugar has melted, add the cornstarch/water mixture and simmer until thick enough to coat a back of a spoon (don’t over thicken)

5

Cool marinade and pour over salmon filets in a marinating dish. ***Marinate salmon in refrigerator for at least 30 minutes to overnight

6

Sriracha Cream Directions

7

In a medium bowl, combine Sriracha sauce, Jimmy’s Holy Smoke! Dip and condensed milk and mix well

8

Remaining Directions

9

Preheat oven to 400 degrees when ready to bake. Line a baking dish with aluminum foil and spray with olive oil spray and set aside

10

On a cutting board slit the side of each salmon filet making a long pocket and insert about a table spoon of cream cheese into each pocket do not over stuff or the cream cheese will seep out during baking

11

Place stuffed salmon filets in the prepared baking dish and sprinkle a nice amount of sesame seeds

12

Cover the baking dish with another sheet of foil and bake at 400 degrees for 20-25 minutes or until salmon is cooked all the way through

13

After baking is done, place on a bed of prepared brown rice and top with slice cucumbers, carrots and peppers

14

Drizzle entire dish with Sriracha cream sauce and a dollop of wasabi to taste

Ingredients

 4 Salmon filets
 4 Tbsp. cream cheese
 Sesame seeds
 Olive oil spray
 1/2 cup cucumbers, sliced into strips
 1/2 cup carrots, sliced into strips
 1 cup red, green, orange or yellow peppers, sliced into strips
 Brown rice – follow package directions for preparation
 Wasabi paste
For Marinade
 1 Tbsp. cornstarch
 1/4 cup cold water
 1/4 cup soy sauce
 1 cup pineapple juice
 5 Tbsp. packed brown sugar
 1/2 tsp. ground ginger
 1/4 tsp garlic powder
 2 Tbsp. honey
For Sriracha Cream Sauce
 1/4 cup Sriracha sauce
 1 cup Jimmy’s Holy Smoke! Dip

Directions

1

Marinade Directions

2

In a small bowl, combine cornstarch and ¼ cup cold water. Stir until cornstarch is dissolved; set aside.

3

In a saucepan, combine 1 cup pineapple juice, soy sauce, ground ginger, garlic powder, brown sugar & honey and bring to a simmer

4

When liquid is simmering and brown sugar has melted, add the cornstarch/water mixture and simmer until thick enough to coat a back of a spoon (don’t over thicken)

5

Cool marinade and pour over salmon filets in a marinating dish. ***Marinate salmon in refrigerator for at least 30 minutes to overnight

6

Sriracha Cream Directions

7

In a medium bowl, combine Sriracha sauce, Jimmy’s Holy Smoke! Dip and condensed milk and mix well

8

Remaining Directions

9

Preheat oven to 400 degrees when ready to bake. Line a baking dish with aluminum foil and spray with olive oil spray and set aside

10

On a cutting board slit the side of each salmon filet making a long pocket and insert about a table spoon of cream cheese into each pocket do not over stuff or the cream cheese will seep out during baking

11

Place stuffed salmon filets in the prepared baking dish and sprinkle a nice amount of sesame seeds

12

Cover the baking dish with another sheet of foil and bake at 400 degrees for 20-25 minutes or until salmon is cooked all the way through

13

After baking is done, place on a bed of prepared brown rice and top with slice cucumbers, carrots and peppers

14

Drizzle entire dish with Sriracha cream sauce and a dollop of wasabi to taste

Baked Sushi Salmon