Spicy Thai Salmon Grain Bowls

  • Author: Kristina LaRue
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 2 bowls 1x


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


  1. 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.
  2. 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.
  3. Fluff cooked brown rice with 1 teaspoon of Thrive® Algae Oil to keep moist and flavorful.
  4. 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.