Srirachi Cream Salmon with Pineapple Jicama Rice
One of the pictures floating around Pintrest (btw do you follow me on Pintrest yet? I’ll follow you back!) is of a Srirachi Cream Salmon, but when I looked at the recipe that it came from, it seemed to have a lot of ingredients and wasn’t very WW friendly. So I decided to simplify the recipe and lighten it up. What I came up with tasted great and was 9 point plus per serving, and looked good too (but I didn’t have my camera ready and didn’t want to let it sit to take a picture, sorry). I wanted the rice to be a little sweet to balance the spicy Srirachi.
Srirachi Cream Salmon
2 6 ounce salmon filets (at Whole Foods they sell them already pre-portioned which works out great for paying attention to portions)
2 tablespoons Soy Sauce
2 teaspoons sesame seeds
½ tablespoon Srirachi, or to taste
2 tablespoons mayonnaise
¼ cup water
Preheat oven to 425 degrees, and put salmon on baking sheet. I use a baking sheet with a silpat to prevent sticking. Brush salmon with soy sauce, then sprinkle on sesame seeds. Bake for 10 minutes, or until done to your preference (I like my salmon pretty rare).
Meanwhile, mix together mayo and Srirachi. Slowly add water until the sauce gets to the point where it can be drizzled
Pineapple Jicama Rice
2/3 cup Jasmine rice, prepared whichever way you usually cook rice (I just throw it in my rice cooker)
½ cup diced pineapple
½ cup diced jicama
2 tablespoons soy sauce
Mix Jasmine rice with the pineapple and jicama. Squeeze lime and drizzle soy sauce into rice and mix well.
Serve the salmon on top of the rice, then drizzle with the Srirachi cream sauce