Recipe of Super Quick Homemade Mint&Orange Salmon Rice Bowl

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mint&orange salmon rice bowl. It is one of my favorites. For mine, I’m gonna make it a bit unique. 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 is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Mint&Orange Salmon Rice Bowl is something that I have loved my whole life. They are fine and they look wonderful.

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 cook it.

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

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