Hello, I’m Marie. Today, I will show you a way to make 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. Nowadays, I am going to make it a little bit tastier. 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 popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Mint&Orange Salmon Rice Bowl is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular 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 can achieve it.
The ingredients needed to make Mint&Orange Salmon Rice Bowl:
- Make ready 1 lb Fresh Salmon
- Make ready 1 Cup Jasmine Rice
- Prepare SaltPepper
- Prepare For the MintOrange Salad
- Prepare 1/2 Cup Cherry Tomato, halved
- Get 1/2 Cup Orange, cubed
- Make ready 1/2 Small Red Onion, thinly sliced
- Make ready 1 Tbsp Fresh Mint, finely chopped
- Make ready 1/2 Tbsp Fresh Basil, finely chopped
- Take 1 Tbsp Olive oil
- Prepare SaltPepper
- Make ready For the Chermoula Sauce (Makes 1 Cup)
- Get 3 Tsp Ground Cumin
- Get 1/2 Tsp Ground Coriander
- Prepare 2 Tsp Paprika
- Prepare 1 Cup Fresh Cilantro, chopped
- Get 1 Cup Fresh Parsley, chopped
- Prepare 1/2 Cup Olive Oil
- Take 1/4 Cup Lemon juice
- Take 4 Garlic Cloves
- Prepare SaltPepper
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 is going to wrap it up for this exceptional dish mint&orange salmon rice bowl recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
