Fresh salmon drizzled with teriyaki sauce and topped off with Sriracha cream. Bulgur and a squash medley make a great complement to this sweet and spicy dish.
- 5 each 4 oz Atlantic salmon, thawed
- 5 tbsp. lower sodium teriyaki sauce
- 2 tbsp. Sriracha hot sauce
- 1 tsp. 1% low-fat milk
- 2 tsp. Thai sweet chili sauce
- 5 tbsp. low fat plain yogurt
- ½ tsp. olive oil
- ¼ tsp. garlic, chopped
- 2 tbsp. yellow onion, diced
- 1¾ cup bulgur
- 3¾ cup vegetable broth, lower sodium
- 3 ¾ tbsp. fresh cilantro, chopped
- 1 tsp. garlic, chopped
- 3¾ cups zucchini, sliced
- 3¾ cups yellow squash
- ½ cup red bell pepper, sliced
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- Preheat oven to 325F.
- In a container, place thawed salmon and ½ of the Teriyaki sauce; let marinate for 30 minutes refrigerated.
- Place on a sheet pan, and bake for 12-14 minutes or until an internal temperature of 145F is reached.
- Baste with other half of Teriyaki sauce.
- Whisk together all ingredients until combined.
- In a pan, heat oil over medium heat. Add garlic and onion; sauté until the garlic is toasted.
- Add broth and bulgur; bring to a boil. Cover and simmer for 15 minutes or until tender.
- Drain off any excess liquid, and add cilantro.
- In a pan, over medium heat, sprayed with non-stick pan coating, add garlic and vegetables; sauté until tender.
- Season with salt and pepper.
For each serving, place salmon atop ¾ cup bulgur pilaf, along with the mixed squash dived evenly. Drizzle 1 tbsp. of Sriracha cream over each piece of salmon.