Easiest Way to Make Homemade Mint&Orange Salmon Rice Bowl

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, mint&orange salmon rice bowl. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mint&Orange Salmon Rice Bowl is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Mint&Orange Salmon Rice Bowl is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. 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:

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

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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