Hello, I’m Kate. Today, we’re going to make mint&orange salmon rice bowl recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit more unique. 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 well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Mint&Orange Salmon Rice Bowl is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook mint&orange salmon rice bowl using 21 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mint&Orange Salmon Rice Bowl:
- Make ready 1 lb Fresh Salmon
- Get 1 Cup Jasmine Rice
- Make ready Salt & Pepper
- Make ready For the Mint & Orange Salad
- Make ready 1/2 Cup Cherry Tomato, halved
- Make ready 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
- Get Salt & Pepper
- Prepare For the Chermoula Sauce (Makes 1 Cup)
- Get 3 Tsp Ground Cumin
- Make ready 1/2 Tsp Ground Coriander
- Prepare 2 Tsp Paprika
- Take 1 Cup Fresh Cilantro, chopped
- Take 1 Cup Fresh Parsley, chopped
- Make ready 1/2 Cup Olive Oil
- Make ready 1/4 Cup Lemon juice
- Get 4 Garlic Cloves
- Take Salt & Pepper
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 this up for this distinctive dish mint&orange salmon rice bowl recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
