Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, mint&orange salmon rice bowl. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Mint&Orange Salmon Rice Bowl is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Mint&Orange Salmon Rice Bowl is something which I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook mint&orange salmon rice bowl using 21 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mint&Orange Salmon Rice Bowl:
- Get 1 lb Fresh Salmon
- Make ready 1 Cup Jasmine Rice
- Make ready Salt & Pepper
- Get For the Mint & Orange Salad
- Prepare 1/2 Cup Cherry Tomato, halved
- Prepare 1/2 Cup Orange, cubed
- Prepare 1/2 Small Red Onion, thinly sliced
- Take 1 Tbsp Fresh Mint, finely chopped
- Make ready 1/2 Tbsp Fresh Basil, finely chopped
- Prepare 1 Tbsp Olive oil
- Prepare Salt & Pepper
- Get For the Chermoula Sauce (Makes 1 Cup)
- Make ready 3 Tsp Ground Cumin
- Get 1/2 Tsp Ground Coriander
- Make ready 2 Tsp Paprika
- Take 1 Cup Fresh Cilantro, chopped
- Take 1 Cup Fresh Parsley, chopped
- Make ready 1/2 Cup Olive Oil
- Get 1/4 Cup Lemon juice
- Make ready 4 Garlic Cloves
- Make ready Salt & Pepper
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Instructions to make Mint&Orange Salmon Rice Bowl:
- Preheat the oven to 375F. In a small pot add the rice, two cups of water and salt. Bring to boil, cover, reduce the heat to low and simmer for about 20 minutes. Keep the pot covered until ready to serve.
- Pat the salmon dry with a paper towel and season with salt and pepper. Heat an oven proof pan over medium heat and simmer the fish on both sides for about two minutes. Remove from heat and place in oven for 10-15 minutes or until done. If you don't have an oven proof pan have a baking sheet ready layered with parchment paper or foil.
- Meanwhile, make the mint salad. In a mixing bowl combine all ingredients and toss. Let it sit in the fridge until ready to be served.
- To make the chermoula first toast the olive oil, cumin, coriander and paprika in olive oil for 30-60 seconds. In a food processor combine the rest of the ingredients, pour the toasted spices and blend until smooth. You can keep the sauce in the fridge for up to a week.
- When the rice is ready to be served, fluff it with a fork and adjust the salt and pepper. Transfer to a bowl, add the salmon on top and the mint salad. Drizzle the chermoula sauce over the salmon. Enjoy!
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