TERIYAKI SALMON / SRIRACHA CREAM SAUCE
CREAM SAUCE Mix 1/2 c mayo, 2-3 tb Sriracha*, 1 1/2 tb sweet/cond/milk. Let meld.
TERIYAKI BTB on med, 1/4 c ea soy sauce, br/sugar, 1/2 tea grnd ginger, 1/4 tea gar/pwder,
2 tb honey, cup water; at the simmer, stir in tb cornstarch slurry, cook/thicken 2 min (coats spoon); cool on counter.
SALMON Ziploc teriyaki, 2 salmon filets; steep 30 min (up to 24 hrs), turn occa.
FINAL Set into sprayed 8×8" baker; bake 400 deg 20 min (flakes easily).
SERVE immediately drizzled with Sriracha cream sauce over a bed of steamed rice.