Mint&Orange Salmon Rice Bowl. Linux Mint is an elegant, easy to use, up to date and comfortable GNU/Linux desktop distribution. Take charge of your finances with Mint's online budget planner. Our free budget tracker helps you understand your spending for a brighter financial future.
Linux Mint is a leading desktop distribution, used by millions of people and one of the most popular. Linux Mint Debian. Последние твиты от Linux Mint (@Linux_Mint). News and discussion for Linux Mint. Mint&Orange Salmon Rice Bowl most diverse and have mind flavor that unique. Few kinds of Mint&Orange Salmon Rice Bowl recipes are also adequate easy to process and dont pick up lengthy. Even though not everyone likes Mint&Orange Salmon Rice Bowl food, currently few people are get attached and like the sundry Mint&Orange Salmon Rice Bowl foods available. This could be seen from the number of restaurants that supply Mint&Orange Salmon Rice Bowl as one of the dishes. You can have Mint&Orange Salmon Rice Bowl using 21 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Mint&Orange Salmon Rice Bowl
- It's 1 lb of Fresh Salmon.
- Prepare 1 Cup of Jasmine Rice.
- You need of Salt & Pepper.
- Prepare of For the Mint & Orange Salad.
- Prepare 1/2 Cup of Cherry Tomato, halved.
- It's 1/2 Cup of Orange, cubed.
- You need 1/2 of Small Red Onion, thinly sliced.
- It's 1 Tbsp of Fresh Mint, finely chopped.
- Prepare 1/2 Tbsp of Fresh Basil, finely chopped.
- Prepare 1 Tbsp of Olive oil.
- You need of Salt & Pepper.
- You need of For the Chermoula Sauce (Makes 1 Cup).
- Prepare 3 Tsp of Ground Cumin.
- It's 1/2 Tsp of Ground Coriander.
- You need 2 Tsp of Paprika.
- It's 1 Cup of Fresh Cilantro, chopped.
- Prepare 1 Cup of Fresh Parsley, chopped.
- It's 1/2 Cup of Olive Oil.
- You need 1/4 Cup of Lemon juice.
- It's 4 of Garlic Cloves.
- Prepare of Salt & Pepper.
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Mint&Orange Salmon Rice Bowl instructions
- 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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