Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, mint&orange salmon rice bowl. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Mint&Orange Salmon Rice Bowl is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Mint&Orange Salmon Rice Bowl is something that I have loved my whole life.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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. Make ready 1 Cup Jasmine Rice
3. Get Salt & Pepper
4. Get For the Mint & Orange Salad
5. Make ready 1/2 Cup Cherry Tomato, halved
6. Get 1/2 Cup Orange, cubed
7. Make ready 1/2 Small Red Onion, thinly sliced
8. Prepare 1 Tbsp Fresh Mint, finely chopped
9. Get 1/2 Tbsp Fresh Basil, finely chopped
10. Make ready 1 Tbsp Olive oil
11. Take Salt & Pepper
12. Get For the Chermoula Sauce (Makes 1 Cup)
13. Get 3 Tsp Ground Cumin
14. Get 1/2 Tsp Ground Coriander
15. Make ready 2 Tsp Paprika
16. Prepare 1 Cup Fresh Cilantro, chopped
17. Make ready 1 Cup Fresh Parsley, chopped
18. Get 1/2 Cup Olive Oil
19. Take 1/4 Cup Lemon juice
20. Prepare 4 Garlic Cloves
21. Make ready 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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