Teriyaki Salmon and Vegetable Stir Fry

 Sriracha Cream Sauce:

• 1/2 cup mayonnaise
• 3 tablespoons Sriracha
• 1 1/2 tablespoons sweetened condensed milk

Directions:
Combine all ingredients and mix. Cover and set in the refrigerator. This is the topping for the salmon and tastes AMAZING! This sauce is spicy.

Teriyaki Salmon:

• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons honey
• 2 salmon filets 

 Directions:

• In a small bowl, whisk together cornstarch and 1/4 cup water and set aside.
• In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened (about 2-3 minutes). Turn heat off and let cool to room temperature.
• In a large ziploc bag combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
• Preheat oven to 400 degrees F. Lightly coat a baking dish with nonstick spray or oil.
• Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20-25 minutes.
• Serve salmon immediately with Sriracha cream sauce and green onion. 

Vegetable Stir Fry:

• 1 Can Baby Corn
• 2 Can Water Chestnuts 
• 3 Heads of Broccoli
• 4  Baby Eggplants
• 2 Tablespoons Soy Sauce
• 1 Teaspoon Rice Vinegar 
• 1/2 Cup Teriyaki Sauce
• 1 Tablespoon Canola Oil
• 1 Tablespoon Cornstarch 

Directions:
In a small bowl, whisk together teriyaki sauce, soy sauce and vinegar. Dissolve cornstarch in 1 Tbsp water and stir into the sauce mixture; set aside.

Heat pan on high and add oil. Stir in vegetables and cook until they are soften. Stir in sauce and cook until thoroughly heated and sauce has thickened.

Prepare: 
Marinate the salmon and place in refrigerator. Make sriracha cream sauce and chop green onions and place in refrigerator. Rinse rice several times and set aside and set aside. Cut vegetable and drain the canned ones and set aside. Make the sauce for the vegetables and set aside.

While salmon is in the oven, cook rice and vegetable stir fry. Place salmon on a bed of rice and top with sriracha cream sauce and green onions. Place a generous helping of vegetables on the side and serve.