Sriracha-Blue Salmon Bowls

Wisconsin Cheese Sriracha-Blue Salmon Bowls  Recipe
Active Time
25 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Blue can be used in this recipe.


  1. Cook black rice according to package directions.
  2. Combine the 3 tablespoons honey, 2 tablespoons Sriracha hot chili sauce, soy sauce and ginger in a large, shallow bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Add salmon; gently flip salmon to coat. Cover and refrigerate for at least 30 minutes.
  3. Whisk the mayonnaise, milk, remaining honey and Sriracha in a small bowl. Stir in 1/2 cup blue cheese. Set aside.
  4. Warm a large, nonstick skillet over medium-high heat. Add salmon; cook for 3-4 minutes on each side or until browned and fish flakes easily.
  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.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Hook’s EWE CALF to be KIDding!™ is a small-batch, artisan blue crafted with a blend of sheep (ewe), cow (calf), and goat (kid) milk and is the first triple-milk blue in the U.S. This extraordinary award-winning cheese is aged and has a crumbly yet creamy, melt-in-your-mouth texture. It has a bright, fruity flavor with complex sweet, nutty, earthy notes. A unique gem to enjoy and experience, it'll captivate taste buds and win everyone over.

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