Step-by-Step Guide to Make Quick Mint&Orange Salmon Rice Bowl

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mint&orange salmon rice bowl. One of my favorites food recipes. This time, I’m gonna 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 popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Mint&Orange Salmon Rice Bowl is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have mint&orange salmon rice bowl using 21 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mint&Orange Salmon Rice Bowl:

1. Make ready 1 lb Fresh Salmon
2. Take 1 Cup Jasmine Rice
3. Take Salt & Pepper
4. Take For the Mint & Orange Salad
5. Make ready 1/2 Cup Cherry Tomato, halved
6. Get 1/2 Cup Orange, cubed
7. Get 1/2 Small Red Onion, thinly sliced
8. Get 1 Tbsp Fresh Mint, finely chopped
9. Get 1/2 Tbsp Fresh Basil, finely chopped
10. Take 1 Tbsp Olive oil
11. Make ready Salt & Pepper
12. Prepare For the Chermoula Sauce (Makes 1 Cup)
13. Get 3 Tsp Ground Cumin
14. Prepare 1/2 Tsp Ground Coriander
15. Take 2 Tsp Paprika
16. Get 1 Cup Fresh Cilantro, chopped
17. Make ready 1 Cup Fresh Parsley, chopped
18. Take 1/2 Cup Olive Oil
19. Prepare 1/4 Cup Lemon juice
20. Take 4 Garlic Cloves
21. Get Salt & Pepper

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Instructions to make Mint&Orange Salmon Rice Bowl:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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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