Teriyaki Salmon with Guacamole and Sriracha Mayo

This salmon turns out beautifully tender and juicy.  The homemade teriyaki sauce is literally drinkable, with the perfect balance of sweet, tangy, and salty.  Top that with the spiciness of the sriracha mayo plus the creaminess of the guacamole and you have the perfect storm of happiness in your mouth.  It really is beautiful the way all these different flavors come together and complement each other to make a mouth-watering and lovely dish.  It is pretty impressive looking, but comes together in less than half an hour!

Teriyaki Salmon with Guacamole and Sriracha Mayo

Number of Servings: 6
Time to Prepare: 25 minutes

• 1 Tbsp cornstarch
• 1 Tbsp cold water
• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 1 clove garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp pepper
• 6 (6 oz) salmon fillets
• 1/3 cup mayonnaise
• 2 tsp sriracha
• 1/2 tsp honey
• 1 tsp lime juice
• about 1 cup prepared guacamole
• 2-3 green onions, chopped

In a medium saucepan, combine cornstarch, cold water, sugar, soy sauce, cider vinegar, garlic, ginger, and pepper and whisk together.  Bring to a boil over medium-high heat and cook, stirring frequently, until sauce is thickened and bubbly.  Remove from heat.

Preheat oven to 400 degrees.  Coat a 9x13 pan with non-stick spray.  Place the salmon fillets in the pan, skin side down.  Set aside about 1/3 of the teriyaki sauce and use the remaining sauce to brush the tops of the salmon liberally.  Bake for about 15 minutes, until the internal temperature reaches 130 degrees.

While salmon cooks, whisk together mayonnaise, sriracha, honey, and lime juice in a small bowl.

When the salmon is cooked, place it on a serving dish and brush with reserved teriyaki sauce.  Top with a large dollop of guacamole and drizzle with sriracha mayo, then sprinkle with chopped green onion.

Source: inspired by Damn Delicious
Produce Used: Garlic, lime, avocado, green onion