Sriracha-Blue Salmon Bowls

By Lunds & Byerlys

March 24, 2025

Bold, flavorful and so hearty.


SERVINGS

4

PREP TIME

40 min

COOK TIME

25 min

Ingredients

  • 1
    cup uncooked rice (black or white)
  • 4
    tablespoons honey, divided
  • 4
    tablespoons Sriracha, divided
  • 3
    tablespoons soy sauce
  • 1/2
    teaspoon grated fresh ginger
  • 3
    tablespoons olive oil
  • Salt, to taste
  • Pepper, to taste
  • 4
    salmon fillets (4 oz each), cut into 1-inch pieces
  • 1/2
    cup mayonnaise
  • 2
    tablespoons milk
  • 1
    cup Hook's Blue Cheese, crumbled and divided
  • 2
    medium carrots, julienned
  • 1
    medium sweet red bell pepper, thinly sliced
  • 1
    cup fresh snow peas, trimmed and blanched
  • 4
    green onions, thinly sliced
  • 1
    tablespoons sesame seeds, toasted

Directions

  1. 1

    Cook rice according to package directions.

  2. 2

    Combine the 3 tablespoons honey, 2 tablespoons Sriracha, soy sauce and ginger in a large, shallow bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste. Add salmon chunks; gently flip salmon to coat. Cover and refrigerate for a least 30 minutes.

  3. 3

    Whisk the mayonnaise, milk, remaining honey and Sriracha in a small bowl. Stir in 1/2 cup blue cheese crumbles. Set aside.

  4. 4

    Warm a large, nonstick skillet over medium-high heat. Add salmon; cook for 3-4 minutes on each side or until browned and the salmon flakes easily.

  5. 5

    Fluff rice with a fork. Divide rice into four serving bowls. Layer with the salmon, carrots, red bell pepper and peas. Drizzle with reserved Sriracha-blue cheese sauce. Sprinkle with the green onions, sesame seeds and remaining blue cheese.

Recipe provided by the Dairy Farmers of Wisconsin.


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