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.

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Ingredients of Mint&Orange Salmon Rice Bowl

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

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Mint&Orange Salmon Rice Bowl instructions

  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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