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.

Serves 5


  • 5 each 4 oz Atlantic salmon, thawed
  • 5 tbsp. lower sodium teriyaki sauce
Sriracha Cream
  • 2 tbsp. Sriracha hot sauce
  • 1 tsp. 1% low-fat milk
  • 2 tsp. Thai sweet chili sauce
  • 5 tbsp. low fat plain yogurt
Bulgur Pilaf
  • 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
Mixed Squash
  • 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


  1. Preheat oven to 325F.
  2. In a container, place thawed salmon and ½ of the Teriyaki sauce; let marinate for 30 minutes refrigerated.
  3. Place on a sheet pan, and bake for 12-14 minutes or until an internal temperature of 145F is reached.
  4. Baste with other half of Teriyaki sauce.
Sriracha Cream
  1. Whisk together all ingredients until combined.
Bulgur Pilaf
  1. In a pan, heat oil over medium heat. Add garlic and onion; sauté until the garlic is toasted.
  2. Add broth and bulgur; bring to a boil. Cover and simmer for 15 minutes or until tender.
  3. Drain off any excess liquid, and add cilantro.
Mixed Squash
  1. In a pan, over medium heat, sprayed with non-stick pan coating, add garlic and vegetables; sauté until tender.
  2. Season with salt and pepper.

Plate Assembly

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.