Marinade Directions
In a small bowl, combine cornstarch and ¼ cup cold water. Stir until cornstarch is dissolved; set aside.
In a saucepan, combine 1 cup pineapple juice, soy sauce, ground ginger, garlic powder, brown sugar & honey and bring to a simmer
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)
Cool marinade and pour over salmon filets in a marinating dish. ***Marinate salmon in refrigerator for at least 30 minutes to overnight
Sriracha Cream Directions
In a medium bowl, combine Sriracha sauce, Jimmy’s Holy Smoke! Dip and condensed milk and mix well
Remaining Directions
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
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
Place stuffed salmon filets in the prepared baking dish and sprinkle a nice amount of sesame seeds
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
After baking is done, place on a bed of prepared brown rice and top with slice cucumbers, carrots and peppers
Drizzle entire dish with Sriracha cream sauce and a dollop of wasabi to taste
Ingredients
Directions
Marinade Directions
In a small bowl, combine cornstarch and ¼ cup cold water. Stir until cornstarch is dissolved; set aside.
In a saucepan, combine 1 cup pineapple juice, soy sauce, ground ginger, garlic powder, brown sugar & honey and bring to a simmer
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)
Cool marinade and pour over salmon filets in a marinating dish. ***Marinate salmon in refrigerator for at least 30 minutes to overnight
Sriracha Cream Directions
In a medium bowl, combine Sriracha sauce, Jimmy’s Holy Smoke! Dip and condensed milk and mix well
Remaining Directions
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
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
Place stuffed salmon filets in the prepared baking dish and sprinkle a nice amount of sesame seeds
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
After baking is done, place on a bed of prepared brown rice and top with slice cucumbers, carrots and peppers
Drizzle entire dish with Sriracha cream sauce and a dollop of wasabi to taste