Though the description may sound exotic, this is a very easy dish to make, and one that gets raves every time! This recipe serves two people.
2 salmon filets
1 tablespoon cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
Marinate the salmon: Stir cornstarch and 1/4 cup water together in a small dish and set aside. In a small saucepan over medium heat, combine the soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water and bring the mixture to a simmer. Add in cornstarch and water mixture and stir well to mix until slightly thickened. Allow the marinade to cool to room temperature.
Put the salmon fillets in a glass container or Ziploc bag, add the marinade and refrigerate at least two hours, turning salmon several times and making sure it’s coated with the marinade. iI you do this in the morning, you can let it marinate until dinnertime to allow flavors to marry.
Cook the salmon: When ready to cook, preheat oven to 400 degrees. Lightly coat an 8×8 baking dish with nonstick spray. Add the salmon filets and the marinade and bake until the fish flakes easily with a fork, about 20 minutes.
Make the Asian Chili Cream Sauce: Whisk together 1/2 cup mayonnaise, 1-1/2 tablespoons sweetened condensed milk and 2-3 tablespoons Asian Chili Sauce (also known as Sriracha) and spoon over cooked salmon before serving.