Salmon with Sriracha Mayo

So yesterday I made, like, the most amazing salmon ever. And it was baked! I'm usually anti-baking fish, I think it tastes too "fishy" when you do that. Maybe it's because this was salmon (frozen, but hey, at least it was Pacific salmon and not farm rasied!), or that I only cooked it for 15 minutes, or it was the marinade, whatever it was, it was delicious!

This recipe was the inspiration. I was kind of too lazy to make my own teriyaki, but that's ok, because I had the perfect amount of leftover teriyaki sauce that I needed to use up. Sometimes, store bought ingredients are just convenient, especially on days when I'm even too lazy to do something that I love. Oh, well. But normally, rest assured, I would totally make my own, since you can control your sodium intake that way.

So. I marinaded my salmon. Then I baked it, and then made the sriracha mayo! Holy cow I'm in love. Seriously. I added all the required mayo, but I also added some Greek yogurt for extra creaminess, and I wanted to make the sauce thinner so I could use it as a salad dressing as well. So I plated artisan lettuce, then placed the salmon on top, topped with the sriracha mayo, and served it with garlic bread!

So so so good. If you are afraid of heat (sriracha is extremely spicy), cut the amount in half and start from there. I didn't think the 2 tablespoons was that hot, but some might. The Greek yogurt probably helped cut that, too, so you might want to completely make that change. Plus, Greek yogurt is SO much better for you.

One of these days I will start taking pictures of my food. Posts about food look so much better with pictures of said food.

Happy eating!