Spicy Thai Salmon and Grain Bowl with Crunchy Toppings

Bold Thai-inspired flavors come together in this vibrant grain and veggie bowl! A sweet and spicy dressing brightens a mix of fresh greens, cucumber, tomato and a hearty grain blend. Topped with toasted peanuts, crispy fried onions and wonton strips, this colorful meal is ready in just 20 minutes.

Perfect for busy weeknights, this dish delivers a satisfying crunch and a burst of flavor in every bite. The salmon is cooked simply to let the Thai-style dressing shine, making it a quick and healthy dinner option.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Massage the grain blend package to separate grains, then partially open and microwave until warmed through, about 1½-2 minutes. Spread the grains on a plate to cool slightly.
2. Wash and dry produce. Quarter the lime. Trim and halve the cucumber lengthwise, then cut crosswise into ½-inch half-moons. Quarter the tomato lengthwise and slice into ¼-inch quarter-moons. Trim and thinly slice the scallions.
3. Crush the peanuts in their bag using a rolling pin or heavy pan. Heat a small dry pan over medium-high heat, add the peanuts and cook until golden and fragrant, 2-3 minutes. Transfer to the plate with the grains.
4. In a large bowl, whisk together the rice wine vinegar, sweet Thai chili sauce, 2 tablespoons olive oil, a squeeze of lime juice and as much sriracha as you like.
5. To the bowl with the dressing, add the mixed greens, cucumber, tomato, scallions, grains and peanuts, half the crispy fried onions, half the wonton strips, salt and pepper. Toss to combine. Taste and adjust seasoning with more salt, pepper or lime juice if desired.
6. Divide the grain salad among shallow bowls. Top with the remaining crispy fried onions and wonton strips. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of salmon?

Yes, grilled chicken or tofu would work well in this bowl.

What if I don't have a microwavable grain blend?

You can use cooked quinoa, brown rice or any leftover grain.

How do I store leftovers?

Keep the dressing separate and store components in an airtight container in the fridge for up to 2 days.