Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mint&orange salmon rice bowl. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Mint&Orange Salmon Rice Bowl is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Mint&Orange Salmon Rice Bowl is something that I’ve loved my entire life.
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To get started with this particular recipe, we have to first prepare a few ingredients. 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:
- Take 1 lb Fresh Salmon
- Take 1 Cup Jasmine Rice
- Make ready Salt & Pepper
- Take For the Mint & Orange Salad
- Prepare 1/2 Cup Cherry Tomato, halved
- Take 1/2 Cup Orange, cubed
- Get 1/2 Small Red Onion, thinly sliced
- Get 1 Tbsp Fresh Mint, finely chopped
- Take 1/2 Tbsp Fresh Basil, finely chopped
- Prepare 1 Tbsp Olive oil
- Prepare Salt & Pepper
- Take For the Chermoula Sauce (Makes 1 Cup)
- Take 3 Tsp Ground Cumin
- Prepare 1/2 Tsp Ground Coriander
- Take 2 Tsp Paprika
- Make ready 1 Cup Fresh Cilantro, chopped
- Take 1 Cup Fresh Parsley, chopped
- Take 1/2 Cup Olive Oil
- Prepare 1/4 Cup Lemon juice
- Take 4 Garlic Cloves
- Get Salt & Pepper
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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!
In our blog you can find a lot of news, articles, how to's, advices, tips'n'tricks which very helpful for beginners.
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