~Amanda~
Ever since Jackie and I discovered this dish well over a year ago, we have both had it in constant rotation for meals at our houses. It may look like a fancy and complex dish, but in reality it is so simple to make, and everyone will be so impressed with the great presentation. As far as salmon dishes go, this is one of the best tasting and most flavorful dishes I’ve had. The fish cooks so perfectly every single time in the incredible teriyaki glaze which keeps it moist and full of flavor.
One of the greatest things that I got out of making this dish is the recipe and technique for the homemade teriyaki glaze. It is something that I have experimented with quite a bit to get the flavors just right and now I not only use it in this dish, but for a variety of other dishes as well. You can pour the teriyaki over stir fried veggies and rice, use it as a glaze over shrimp, chicken, steak, etc. for kabobs on the grill, or mix it in with some ground turkey to make Asian style turkey burgers (just to give you a few ideas).
I have always loved combining citrus with fish, I love the freshness and contrast it brings to dishes. That is where I got the inspiration to serve the salmon with a mango salsa. The idea is to enhance the fish, and not distract from it, so I kept the salsa very simple with just mango, green onion, salt, and pepper. I think it gives the dish the ideal amount of freshness and brightens it up. It also helps to contrast the kick you get from the amazing siracha yogurt sauce. This dish has so many desirable and tasty flavors in it, I’m sure you’ll love it just as much as we do.
Note: The original recipe we got our inspiration came from Damn Delicious, however the one presented here has several modifications that we have made over time.
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne
- 2 cloves of garlic, minced
- 2 tablespoons maple syrup
- 2 salmon filets
- 1 mango
- 2 scallions
- salt and pepper
- 1/2 cup greek yogurt
- 2-3 tablespoons siracha
- 2 servings cooked rice (any kind, but I usually prefer white jasmine with this dish)
- Make a slurry by mixing the cornstarch and water in a small bowl with a fork, set aside.
- Place a small saucepan over medium heat and add soy sauce, brown sugar, ginger, cayenne, garlic, syrup, and about 1 cup of water, bring to a simmer.
- Add the slurry and stir until the sauce has thickened, about 3 minutes.
- Remove from heat and let cool to room temperature.
- Once cool, pour the glaze into a gallon ziploc bag and add the salmon filets. Let marinate for at least 30 minutes to a few hours.
- Preheat oven to 400 degrees and coat a baking dish with nonstick spray (use whatever size dish you have that will fit your filets and the glaze - I use an 8x8" pan).
- Put the salmon filets in the dish and cover with the teriyaki glaze.
- Bake for about 20 minutes until cooked through.
- While the salmon is cooking, prepare rice accoring to package instructions and make the mango salsa and siracha sauce below.
- Dice mango and scallions and place in a bowl with a pinch of salt and pepper to taste. Mix. Set aside.
- Combine greek yogurt and siracha in a bowl. Set aside.
- On a plate, first place serving of rice, followed by the mango salsa, then salmon. Drizzle the remaining teritaki glaze over salmon and rice, and then top with desired amount of the siracha yogurt sauce.
