[Liz]

An easy Asian dish. Homemade teriyaki and a Sriracha cream sauce that is dynamite.

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.

[Liz]

Put this in your fall file. You'll be glad you did. ALWAYS gets recipe requests.
Lower fat version saves 70 cals w/ f/f milk, 2 pkg s/f JELL-O Vanilla Instant Pudding and COOL WHIP LITE.

Praline Pumpkin Mousse

MOUSSE Whisk 2 min cup cold milk, 15 oz can plain pumpkin, 2-3.4 oz pkg JELL-O Vanilla Instant Pudding,
1-1/4 tsp. pumpkin pie spice (will be thick), add 2 c thawed COOL WHIP. Chill in footed dessert glasses 4 hours.

SPRINKLE w/ Praline just before serving.

PRALINE 1/2 cup chp PLANTERS Pecans, Tb melted butter, 1/3 c br/sugar.