Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, mint&orange salmon rice bowl. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Mint&Orange Salmon Rice Bowl is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Mint&Orange Salmon Rice Bowl is something that I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have 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:
- Prepare 1 lb Fresh Salmon
- Make ready 1 Cup Jasmine Rice
- Get Salt & Pepper
- Make ready For the Mint & Orange Salad
- Take 1/2 Cup Cherry Tomato, halved
- Prepare 1/2 Cup Orange, cubed
- Prepare 1/2 Small Red Onion, thinly sliced
- Make ready 1 Tbsp Fresh Mint, finely chopped
- Take 1/2 Tbsp Fresh Basil, finely chopped
- Take 1 Tbsp Olive oil
- Make ready Salt & Pepper
- Get For the Chermoula Sauce (Makes 1 Cup)
- Prepare 3 Tsp Ground Cumin
- Take 1/2 Tsp Ground Coriander
- Make ready 2 Tsp Paprika
- Make ready 1 Cup Fresh Cilantro, chopped
- Make ready 1 Cup Fresh Parsley, chopped
- Get 1/2 Cup Olive Oil
- Take 1/4 Cup Lemon juice
- Get 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!
So that’s going to wrap this up for this special food mint&orange salmon rice bowl recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
