Hi, I am Laura. Today, I’m gonna show you how to make mint&orange salmon rice bowl recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mint&Orange Salmon Rice Bowl Recipe
Mint&Orange Salmon Rice Bowl is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Mint&Orange Salmon Rice Bowl is something that I’ve loved my whole life.
To be with this recipe, we have to prepare a few ingredients. You can cook mint&orange salmon rice bowl using 21 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mint&Orange Salmon Rice Bowl:
- Get 1 lb Fresh Salmon
- Make ready 1 Cup Jasmine Rice
- Take Salt Pepper
- Prepare For the Mint Orange Salad
- Make ready 1/2 Cup Cherry Tomato, halved
- Make ready 1/2 Cup Orange, cubed
- Make ready 1/2 Small Red Onion, thinly sliced
- Prepare 1 Tbsp Fresh Mint, finely chopped
- Get 1/2 Tbsp Fresh Basil, finely chopped
- Make ready 1 Tbsp Olive oil
- Prepare Salt Pepper
- Get For the Chermoula Sauce (Makes 1 Cup)
- Get 3 Tsp Ground Cumin
- Make ready 1/2 Tsp Ground Coriander
- Take 2 Tsp Paprika
- Get 1 Cup Fresh Cilantro, chopped
- Get 1 Cup Fresh Parsley, chopped
- Take 1/2 Cup Olive Oil
- Get 1/4 Cup Lemon juice
- Make ready 4 Garlic Cloves
- Make ready Salt Pepper
Steps 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 dont 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 is going to wrap this up with this special dish mint&orange salmon rice bowl recipe. Thanks so much for your time. I am confident you will make this at home. There’s 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. Let’s cook!
