Ingredients:

4 Salmon filets
Peppers of Key West Asian Marinade
Sriracha Cream Sauce (See below)
4 Tbsp Cream Cheese, room temperature
Extravagonzo Red Chili Culinary Oil
Sesame Seeds
Green Onions, sliced

Directions:

1. Place salmon and 1 1/2 – 2 cups of Peppers of Key West Asian Marinade in a medium sized dish. Refrigerate for a minimum of 30 mins- overnight according to your preference.
2. Preheat oven to 400 degrees.

3. Line a baking dish with foil and grease with Extravagonzo Red Chili Culinary Oil.

4. Remove salmon from Peppers of Key West Asian Marinade, place onto a cutting board, and slice each filet along one side to make a pocket. Take care to ensure that you do not cut all the way through the filet, as this will cause the filling to leak out when baking.

5. Fill each salmon filet with 1 Tbsp of cream cheese.

6. Place filets into baking dish, sprinkle with sesame seeds, and cover with foil.
7. Bake at 400 degrees for 20-25 minutes. (This may vary depending on your oven so make sure to keep an eye on it.)

8. Allow salmon to cool for 3-5 minutes before topping it with Sriracha cream sauce and sliced green onions.

Serves 4

Sriracha Cream Sauce Ingredients:

1/4 cup Sriracha Hot Chili Hot Sauce
½ cup Mayonnaise
1 ½ TBSP condensed milk

Sriracha Cream Sauce Directions:

1. In a small bowl, whisk Sriracha Hot Chili Hot Sauce and mayonnaise.
2. Add condensed milk to taste.

Tips:

1. If you want to drizzle the sauce, but are having trouble because it is too thick, try placing it in a small zip-lock bag, and cutting a very small hole in the corner to create a piping bag. This makes it easy to squeeze the sauce out, and gives you more control over the design.
2. I chose to serve my salmon with steamed broccoli, but you could do asparagus or any other vegetable that you may prefer. White/ brown rice would also be great sides to try out.
3. If you want to give the salmon a nice browned look, broil on a high setting on the top rack of your oven for a few minutes after baking.