Great Groceries: Teriyaki Salmon with Spicy Cream Sauce

Teriyaki Salmon with Spicy Cream Sauce
If you're looking for new fish recipes for Lent, then look no further. This salmon is out of this world!
1/3 cup packed brown sugar
3/4 tsp. ground ginger
1/2 tsp. garlic powder
1/4 tsp. onion powder
4 Tbsp. honey
1 3/4 cups water, divided
1 Tbsp. cornstarch
1/3 cup soy sauce
4 salmon filets
1/3 cup mayonnaise
1/3 cup Greek yogurt
2 to 3 Tbsp. Sriracha
2 1/2 Tbsp. sweetened condensed milk
Preheat oven to 400º.
In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 1/2 cups water; bring to a simmer. In a small bowl, mix remaining water and cornstarch, add to sauce and cook until thickened, about two minutes. Let sauce cool to room temperature.
In a large resealable plastic bag, combine marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.
Place salmon and marinade onto prepared 8 x 8-inch baking dish and bake until the fish flakes easily with a fork, about 20 minutes.
Meanwhile, combine mayonnaise, Greek yogurt, Sriracha and condensed milk. Serve with salmon.