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Good Morning all, at this time you get make recipe Mint&Orange Salmon Rice Bowl with 21 ingredients and 5 steps. Below this is how to cook, please read carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 21 ingredients and 5 stages of easy cooking Mint&Orange Salmon Rice Bowl.
Ingredients for Mint&Orange Salmon Rice Bowl
Needed 1 lb : Fresh Salmon.
Prepare 1 Cup : Jasmine Rice.
Prepare : Salt & Pepper.
Needed : For the Mint & Orange Salad.
Needed 1/2 Cup : Cherry Tomato, halved.
Prepare 1/2 Cup : Orange, cubed.
Prepare 1/2 : Small Red Onion, thinly sliced.
Prepare 1 Tbsp : Fresh Mint, finely chopped.
Needed 1/2 Tbsp : Fresh Basil, finely chopped.
Prepare 1 Tbsp : Olive oil.
Prepare : Salt & Pepper.
Needed : For the Chermoula Sauce (Makes 1 Cup).
Prepare 3 Tsp : Ground Cumin.
Prepare 1/2 Tsp : Ground Coriander.
Prepare 2 Tsp : Paprika.
Prepare 1 Cup : Fresh Cilantro, chopped.
Prepare 1 Cup : Fresh Parsley, chopped.
Prepare 1/2 Cup : Olive Oil.
Prepare 1/4 Cup : Lemon juice.
Prepare 4 : Garlic Cloves.
Needed : Salt & Pepper.
If all material requirements Mint&Orange Salmon Rice Bowl it’s ready, We’re going into the cooking stage. Below is how to making with easy.
Stages Cooking 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!.
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