Dinner · Main Dishes
Everything Salmon & Bok Choy Skewers with Sriracha Mayo
- Total
- 30 minutes
- Serves
- 4 servings
Bring it to the table
About this recipe.
Everything-seasoned salmon skewers with baby bok choy, scallion rice and a tangy sriracha mayo.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 cup long-grain white rice
- 1/4 cup mayonnaise
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon sriracha
- 2 small heads baby bok choy (leaves separated)
- 1 bunch scallions
- 1 1/2 lb skinless salmon (cut into 1 1/2-inch chunks)
- 3 tablespoons everything bagel seasoning
- 1/4 teaspoon kosher salt
- 2 tablespoons canola oil (for the grill pan)
Keep the pieces an even size
Similar-size salmon chunks cook more evenly. Fold or group the bok choy pieces between the fish so they stay on the skewers as you turn them.
At the table
Divide the scallion rice among plates and place two skewers alongside each serving.
The cooking plan
How to make Everything Salmon & Bok Choy Skewers with Sriracha Mayo.
Cook the rice according to its package directions. Stir the mayonnaise, rice vinegar and sriracha together, cover and refrigerate until serving.
Cut the bok choy leaves into 1 1/2-inch pieces. Cut the white and pale green scallion parts into the same length, and thinly slice the dark green tops.
Toss the salmon with the everything seasoning, pressing it onto the pieces. Thread onto eight 8-inch skewers, alternating salmon with small groups of bok choy and scallion pieces. Aim for four salmon pieces per skewer. Sprinkle with the measured salt.
Heat a grill pan over medium-high heat and brush with oil. Cook the skewers on all four sides, starting with about 2 minutes per side, until the vegetables have charred spots and the salmon reaches 145°F in its thickest pieces.
Fluff the cooked rice with the sliced scallion greens. Serve with the skewers and drizzle with the chilled sriracha mayo.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Everything Salmon & Bok Choy Skewers with Sriracha Mayo
Ingredients
- 1 cup long-grain white rice
¼ cup mayonnaise- 1 ½ tablespoons rice vinegar
- 1 tablespoon sriracha
- 2 small heads baby bok choy leaves separated
- 1 bunch scallions
- 1 ½ lb skinless salmon cut into 1 1/2-inch chunks
- 3 tablespoons everything bagel seasoning
- ¼ teaspoon kosher salt
- 2 tablespoons canola oil for the grill pan
Instructions
- Cook the rice according to its package directions. Stir the mayonnaise, rice vinegar and sriracha together, cover and refrigerate until serving.
- Cut the bok choy leaves into 1 1/2-inch pieces. Cut the white and pale green scallion parts into the same length, and thinly slice the dark green tops.
- Toss the salmon with the everything seasoning, pressing it onto the pieces. Thread onto eight 8-inch skewers, alternating salmon with small groups of bok choy and scallion pieces. Aim for four salmon pieces per skewer. Sprinkle with the measured salt.
- Heat a grill pan over medium-high heat and brush with oil. Cook the skewers on all four sides, starting with about 2 minutes per side, until the vegetables have charred spots and the salmon reaches 145°F in its thickest pieces.
- Fluff the cooked rice with the sliced scallion greens. Serve with the skewers and drizzle with the chilled sriracha mayo.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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