Sriracha-Blue Salmon Bowls

A unique fusion dish featuring Asian ingredients and Wisconsin blue cheese. Bold, flavorful and so hearty.

Recipe provided by the Dairy Farmers of Wisconsin

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Prep Time40 Minutes

Servings4

Cook Time25 Minutes

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 - 4-ounce skinless salmon fillets, 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

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

40 minutes

Prep Time

25 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 cup uncooked rice (black or white)

L&B Organic White Jasmine Rice, 16 Ounce

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$3.99 was $4.49$0.25/oz

4 tablespoons honey, divided

L&B Pure Honey, 16 Ounce

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$6.49 was $7.49$0.41/oz

4 tablespoons Sriracha, divided

L&B Sriracha Chili Sauce, 16.9 Ounce

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$5.69$0.34/oz

3 tablespoons soy sauce

San-J Tamari Brewed Soy Sauce, 10 Ounce

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$5.99$0.60/oz

1/2 teaspoon grated fresh ginger

Ginger Root, 1 Pound

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$5.99/lb was $6.99/lb$5.99/lb

3 tablespoons olive oil

L&B Extra Virgin 100% California Olive Oil, 16.9 Ounce

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$12.99 was $13.59$0.77/oz

Salt, to taste

L&B White Himalayan Salt Grinder, 6.34 Ounce

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$11.99 was $12.99$1.89/oz

Pepper, to taste

L&B Cracked Black Pepper, 1.7 Ounce

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$6.89$4.05/oz

4 - 4-ounce skinless salmon fillets, cut into 1-inch pieces

Sixty South Pure Antarctic Salmon Fillets, 1 Pound

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$15.99/lb was $18.99/lb$15.99/lb

1/2 cup mayonnaise

Hellmann's Real Mayonnaise, 15 Ounce

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$4.99$0.33/oz

2 tablespoons milk

L&B Classic Whole Milk, 0.5 Gallon

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$2.49$4.98/gal

1 cup Hook's Blue Cheese, crumbled and divided

Hook's Paradise Blue Cheese, 1 Pound

30% Off Deli Specialty Cheese

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$13.99/lb was $19.99/lb$13.99/lb

2 medium carrots, julienned

Bolthouse Farms Matchstix Carrots, 10 Ounce

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$2.49$0.25/oz

1 medium sweet red bell pepper, thinly sliced

Premium Red Bell Peppers, 0.5 Pound

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$2.50 avg/ea$4.99/lb

1 cup fresh snow peas, trimmed and blanched

Mann's Gourmet Snow Peas, 6 Ounce

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$4.99$0.83/oz

4 green onions, thinly sliced

Green Onions Bunched, 1 Each

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$0.99 was $1.49

1 tablespoons sesame seeds, toasted

JFC White Toasted Sesame Seeds, 8 Ounce

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$10.99$1.37/oz

Directions

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