Steps to Make Award-winning Mint&Orange Salmon Rice Bowl

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, mint&orange salmon rice bowl. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Mint&Orange Salmon Rice Bowl is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Mint&Orange Salmon Rice Bowl is something which I’ve loved my entire life.

To get started 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 can achieve it.

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

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

Steps 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!

So that’s going to wrap this up with this special food mint&orange salmon rice bowl recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at 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. Go on get cooking!