This post is sponsored by Thrive® Culinary Algae Oil.
Spicy Thai Salmon Grain Bowls loaded with veggies, brown basmati rice and warm baked salmon and a drizzle of spicy Thai sauce.
Meals are better in bowl form…AMIRIGHT?
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’m so LOVING these Spicy Thai Salmon Grain Bowls right now.
This recipe was created with Thrive® Algae Oil, an earth friendly oil made from algae.
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 75% 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 degrees! Meaning it’s safe to use for high temperature cooking like roasting, grilling, searing and pan frying. Not to mention its light, neutral taste, which makes it a great addition to salad dressings and baked goods.
Spicy Thai Salmon Grain Bowls, grab your chopsticks and dig in!
Spicy Thai Salmon Grain Bowls loaded with veggies, brown basmati rice and warm baked salmon and a drizzle of spicy Thai sauce. Because meals are better in bowl form.
- 8 ounces salmon fillet, skin removed
- 2 teaspoons chili garlic sauce
- 1 tablespoon soy sauce
- 3 teaspoons Thrive® Culinary 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 (optional)
- For the spicy thai sauce
- 3 tablespoons chili garlic sauce
- 1 ½ teaspoons soy sauce
- ⅛ teaspoon minced ginger
- 1 tablespoon peanut butter
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- Preheat oven to 400 degrees 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 12-15 minutes 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.
More Grain Bowl recipes!
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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