Creamy Sriracha Salmon

Place creamy sriracha in warm water to thaw (if scheduling, place the bacon gravy in the fridge to thaw under refrigeration).

Open salmon and place on the roasting rack (handles facing up) in a Suvie pan. Season with 1 tbsp olive oil, 1/4 tsp salt and freshly ground pepper (for 4 servings, seasoning with 2 tbsp olive oil, ½ tsp salt, and pepper to taste. Place salmon in the Top Zone of Suvie.

Before opening, tap cauliflower rice and green peas packages against the countertop to break up any large pieces. Open cauliflower rice and green peas packages and add to a separate Suvie pan. Season with 1 tbsp olive oil (2 tbsp), 1/4 tsp (1/2 tsp) salt and freshly ground pepper. Place rice and green peas in the Bottom Zone of Suvie.

Input settings and cook now or schedule. Be sure to select "Yes" when asked if cooking from frozen. Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast 20 minutes). Top Zone: Roast at 325°F for 18 minutes (for 4 servings, Roast 25 minutes).

When the cook is complete remove pans from Suvie and set aside salmon to rest for 4 minutes. Gently massage the creamy sriracha package if it has separated. Stir rice and green peas together and season to taste with salt. Divide between plates.

After resting, divide the salmon between plates and drizzle with the creamy sriracha. Garnish with the sesame seeds.