Teriyaki Salmon

• 1/4 cup soy sauce

• 1 tablespoon cornstarch

• 1/4 cup brown sugar, packed

• 1/2 teaspoon ground ginger

• 1/4 teaspoon garlic powder

• 2 tablespoons honey

• 4 (5-ounce) salmon fillets
  Sriracha Mayo

• 1/2 cup mayonnaise

• 1-2 tablespoons Sriracha (more to taste if you like spicy!)

• 1 1/2 tablespoons sweetened condensed milk
  Coconut Rice

• 3 cups of brown rice

• 1 can coconut milk

• Water (enough to bring the total liquid to 4.5 cups)

DIRECTIONS:

• To make the Sriracha Mayo combine mayonnaise, 1-2 tablespoons of Sriracha and sweetened condensed milk. Stir to combine.

• In a small bowl, assemble a cornstarch slurry by whisking together cornstarch and 1/4 cup water; 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 slurry until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature.

• Lightly coat an 8×8 baking dish with nonstick spray.

• Place salmon filets along with the marinade into the prepared baking dish, let marinate for 30 minutes to overnight.

• Preheat oven to 400 degrees F.

• While marinating, begin coconut rice.

• Rinse and strain rice until water pours through clear.

• In a rice cooker, combine rice, water, and coconut milk.

• Cook rice (should take about 30-45 minutes)

• Bake until the salmon is no longer translucent and flakes easily with a fork, about 20 minutes.

• Plate salmon, coconut rice and drizzle with sriracha mayo—add side veggies of your choice and you’re ready to serve.