Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, mint&orange salmon rice bowl. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Mint&Orange Salmon Rice Bowl is one of the most well liked of recent trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Mint&Orange Salmon Rice Bowl is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have mint&orange salmon rice bowl using 21 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mint&Orange Salmon Rice Bowl:
- Prepare 1 lb Fresh Salmon
- Get 1 Cup Jasmine Rice
- Take Salt & Pepper
- Make ready For the Mint & Orange Salad
- Get 1/2 Cup Cherry Tomato, halved
- Make ready 1/2 Cup Orange, cubed
- Get 1/2 Small Red Onion, thinly sliced
- Take 1 Tbsp Fresh Mint, finely chopped
- Prepare 1/2 Tbsp Fresh Basil, finely chopped
- Prepare 1 Tbsp Olive oil
- Prepare Salt & Pepper
- Take For the Chermoula Sauce (Makes 1 Cup)
- Prepare 3 Tsp Ground Cumin
- Make ready 1/2 Tsp Ground Coriander
- Take 2 Tsp Paprika
- Get 1 Cup Fresh Cilantro, chopped
- Make ready 1 Cup Fresh Parsley, chopped
- Prepare 1/2 Cup Olive Oil
- Take 1/4 Cup Lemon juice
- Get 4 Garlic Cloves
- Prepare Salt & Pepper
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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 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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