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1.
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In a small bowl, mix together cornstarch and 1/4 cup of the water; set aside.
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2.
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In a saucepan, add the soy sauce, brown sugar, ground ginger, garlic powder, honey and remaining 1 cup water.
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Bring to a quick boil then reduce heat to a simmer.
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Stir in cornstarch mixture and simmer until the sauce has thickened enough to coat the back of a spoon, about 2 minutes.
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Remove from heat.
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Bring to room temperature (see note).
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3.
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To make the drizzling sauce, mix together the Greek yogurt, Sriracha and sweetened condensed milk.
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Refrigerate until ready to use (see note).
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4.
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Once the sauce is room temperature, place the salmon into a large bowl or gallon size Ziploc bag.
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Pour the teriyaki sauce (from step 2) over the salmon.
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Refrigerate for at least 30 minutes to overnight, turning the bag occasionally.
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5.
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Preheat oven to 400 F.
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6.
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Place the salmon in a baking dish lined with aluminum foil and pour the marinade over the top.
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Bake in the preheated oven until the fish is tender and flakes easily with a fork, about 20 minutes.
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7.
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Place white rice in the middle of the plate, and place a portion of the salmon on top.
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Drizzle with some of the leftover teriyaki marinade in the baking dish then drizzle with the Sriracha sauce.
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Enjoy!
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Notes:
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1.
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Do not be afraid of the sweetened condensed milk.
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It doesnt make the sauce overly sweet.
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Its just a hint of sweet, which balances perfectly with the tang of the Greek yogurt and the spice of the Sriracha.
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Really.
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Dont be scared.
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2.
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I made my teriyaki sauce a day in advance; it can be refrigerated for up to a week, and then poured over the salmon whenever you want to make it.
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It is a really delicious teriyaki sauce and would be perfectly delicious for any dish that calls for it.
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3.
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If you would like to drizzle the sauce over the salmon like I did, just spoon the sauce into a plastic bag and when ready to serve, snip a corner off the bag (just the very tip), and drizzle the sauce over.
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4.
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Adapted from damndelicious.net.
