Meals are better in a bowl… am I right? And these Spicy Thai Salmon Grain Bowls are easily customizable if you want more or less of an ingredient – you decide!
I like building bowls with a base of hearty whole grains to give me energy that lasts. Grain bowls keep me more satisfied, too. And that’s why I am loving these Spicy Thai Salmon Grain Bowls right now.
This recipe was created with Thrive® Algae Oil, an earth-friendly oil made from algae. Algae?!? Yes, you heard it right. And the best part is that it has a light, neutral taste that lets the fresh flavors of your food shine through.
Thrive® Algae Oil has a bunch of great health benefits, too! The oil has a high percentage of monounsaturated fat, a good fat that helps maintain heart health, and contains seventy-five percent less saturated fat than olive oil.
Aside from those great health benefits, I love cooking with Thrive® Algae Oil because it has a high smoke point of up to 485˚F – meaning it’s safe to use for high-temperature cooking, like roasting, grilling, searing, and pan frying. Not to mention, the oil’s light, neutral taste makes it a great addition to salad dressings and baked goods (yes, baked goods). This oil is so versatile it’s become a favorite in my kitchen!
Spicy Thai Salmon Grain Bowls
- 8 ounces salmon fillet, skin removed
- 2 teaspoons chili garlic sauce
- 1 tablespoon soy sauce
- 3 teaspoons Thrive® Algae Oil, divided
- 1 cup pre-cooked brown basmati rice
- 1 cup shredded napa cabbage
- ¼ red bell pepper, thinly sliced
- ½ mango, small diced
- ½ cup thinly spiralized carrots
- 1 tablespoon chopped cilantro
- Sesame seeds, for garnish
For the spicy Thai sauce:
- 3 tablespoons chopped cilantro
- 1 ½ teaspoons soy sauce
- 1/8 teaspoon minced ginger
- 1 tablespoon peanut butter
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- Preheat oven to 400˚F. Place salmon on a baking sheet lined with parchment paper. Rub salmon with chili garlic sauce, soy sauce, and drizzle with 2 teaspoons Thrive® Algae oil.
- Bake salmon for 12 to 15 minutes, or until fully cooked. Once cooked, slice salmon into cubes.
- Prepare the spicy Thai sauce in a small bowl by whisking together the chili garlic sauce, soy sauce, minced ginger, peanut butter, honey, and rice vinegar.
- Fluff cooked brown rice with 1 teaspoon of Thrive® Algae Oil to keep moist and flavorful.
- Assemble bowls by arranging brown rice, cabbage, bell pepper, mango, carrots, cooked salmon, and top with cilantro, a drizzle of chili garlic sauce, and sesame seeds for garnish (if desired).