Tonight I revisit the dish I thought was so close to perfection but fell slightly short Teriyaki Salmon with Sriracha Cream. I think I must have had a bee in my bonnet that night and was harsher than I needed to be in my summation of the dish as is, but I really do like the changes I made. I do think the fresh ginger makes a difference. (at least to me, perhaps not to everyone) Most importantly is to watch the cooking time. The original recipe, I believe called for Atlantic Salmon, but I always buy wild salmon and all the Atlantic Salmon in my supermarket is farmed. When I made it tonight, I used Coho and the fillets were pretty thick. I updated the original post with the change I made in cooking time. (bake at for 10 and broil for 2-3)
To have a new recipe for tonight, I made Asian Ginger Carrot dressing. While everyone liked it, I think the onion I used was way to strong for the dressing. A mild, sweet onion, just might make this great. So, if you make the dressing, which really did have a lot of possibility, do not use a pungent red onion like I did. Try a vidalia or the like.
This was another Pinterest recipe, so I give give you a link to the original blog:)
Asian Ginger Carrot Dressing
minced fresh ginger
small clove garlic
peanut oil (or sesame oil)
low sodium soy sauce (use tamari for gluten-free)
Salt and fresh ground black pepper
Recipes and directions here.