Teriyaki Salmon w/ Siracha Mayo



OK OK I know the Jewkes are known for their distaste for all things seafood. In fact I noticed that the "seafood" label on the sidebar only has 1 post while "desserts" has 98. do you think that says anything about us jewkes girls?? but I made this salmon the other night and it was REALLY good- and that is coming from someone who has a general distaste for seafood but gets a craving every once in a while. It is really simple and doesn't have a "fishy" taste at all. It is from the website budget bytes which I have mentioned before- love it.

side note: whoever thought in their right mind that i would seriously post beaus special dinner is smoking dope. but when grandma becky was here to visit she mentioned that she thought it was serious and that i must be bored. well just to clear the air it was beau who begged to post something in my name and when i finally relented i found a post about macaroni and he begged me not to take it down. so just to clear the air i think we are all capable of making a box of mac n cheese, if you found it insulting to your intelligence i apologize :) the annoyances of your little brother live on!


teriyaki salmon w/
sriracha mayo

$13.94 recipe / $3.30 serving
Total Recipe cost: $13.94
Servings Per Recipe: 4 
Cost per serving: $3.30
Prep time: 10 min. Marinate time: 30 min. Cook time: 10 min. Total: 50 min.

INGREDIENTSCOST
1 lb.salmon filet$11.49
1/4 cupsoy sauce$0.24
2 Tbsp.water$0.00
1/2 Tbsp.toasted sesame oil$0.28
1 inchfresh ginger$0.13
1/2 tspminced garlic$0.04
2 Tbsp.brown sugar$0.06
2 Tbsp.rice wine$0.27
1 tspcorn starch$0.02
1/4 cupmayonnaise$0.42
2 Tbsp.sriracha hot sauce$0.24
TOTAL$13.94
TEP 1: Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, brown sugar, rice wine, and corn starch (use a vegetable peeler to remove the ginger skin and then grate with a fine toothed cheese grater).

STEP 2: Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.

STEP 3: Heat a large, well oiled skillet over medium/high heat. It's a good idea to use a non-stick surface here too just to be safe (teflon or well seasoned cast iron). The teriyaki sauce gets thick and sticky when cooked. Once the skillet is hot, add the fish, face down. Cook on all four sides for 2-3 minutes each side or until the fish has reached your desired doneness.

STEP 4: In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!

Mexican Shrimp Cocktail

Aunt Jana just sent me this recipes to add on to the blog. She says they're amazing! I'm not a shrimp fan or I would test them myself.

Mexican Shrimp cocktail
from Allrecipes.com

Ing.
2 lbs cooked shrimp peeled and deveined
1tbs crushed garlic
1/2 c finely chopped red onion
1/4c fresh cilantro, chopped
1 1/2 c tomato and clam juice cocktail
1/4c ketchup
1/4c lime juice
1tsp hot pepper sauce to taste
1/4c prepared horseradish
salt to taste
1 ripe avocado peeled pitted and chopped
1. Place the shrimp in a lg bowl. Stir garlic, red onion, and cilantro,Mix in tomato and clam juice coctail, ketchup, lime juice, hop peeper sauce, and horseradish. Season with salt. Gently stir in Avocado. Cover and refrigerate 2-5 hrs. I did it over night then added Avocado right before we served it. Enjoy!!