Hello, I am Jane. Today, we’re going to prepare mint&orange salmon rice bowl recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mint&Orange Salmon Rice Bowl Recipe
Mint&Orange Salmon Rice Bowl is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Mint&Orange Salmon Rice Bowl is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Get 1 lb Fresh Salmon
- Take 1 Cup Jasmine Rice
- Get Salt & Pepper
- Prepare For the Mint & Orange Salad
- Make ready 1/2 Cup Cherry Tomato, halved
- Prepare 1/2 Cup Orange, cubed
- Prepare 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
- Make ready Salt & Pepper
- Make ready For the Chermoula Sauce (Makes 1 Cup)
- Get 3 Tsp Ground Cumin
- Make ready 1/2 Tsp Ground Coriander
- Make ready 2 Tsp Paprika
- Prepare 1 Cup Fresh Cilantro, chopped
- Take 1 Cup Fresh Parsley, chopped
- Get 1/2 Cup Olive Oil
- Get 1/4 Cup Lemon juice
- Prepare 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 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 exceptional dish mint&orange salmon rice bowl recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
