Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going 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 tasty. This is gonna smell and look delicious.

Mint&Orange Salmon Rice Bowl is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Mint&Orange Salmon Rice Bowl is something which I have loved my whole life. They are nice and they look fantastic.

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To get started with this particular recipe, we have to prepare a few ingredients. You can have mint&orange salmon rice bowl using 21 ingredients and 5 steps. Here is how you cook that.

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

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

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Steps 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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So that’s going to wrap this up for this special food mint&orange salmon rice bowl recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!