Mint&Orange Salmon Rice Bowl, It Needs prepare 21 Ingredients And 5 Steps

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Linux Mint is a community-driven Linux distribution based on Ubuntu (in turn based on Debian), bundled with a variety of free and open-source applications. Linux Mint is a leading desktop distribution, used by millions of people and one of the most popular. News and discussion for Linux Mint. You can cook Mint&Orange Salmon Rice Bowl by using 21 ingredients and 5 steps. Here is how you achieve Mint&Orange Salmon Rice Bowl.

Ingredients of Mint&Orange Salmon Rice Bowl

Prepare 1 lb of Fresh Salmon.
You need to prepare 1 Cup of Jasmine Rice.
You need to prepare of Salt & Pepper.
Prepare of For the Mint & Orange Salad.
You need to prepare 1/2 Cup of Cherry Tomato, halved.
Prepare 1/2 Cup of Orange, cubed.
Prepare 1/2 of Small Red Onion, thinly sliced.
Prepare 1 Tbsp of Fresh Mint, finely chopped.
Prepare 1/2 Tbsp of Fresh Basil, finely chopped.
Prepare 1 Tbsp of Olive oil.
You need to prepare of Salt & Pepper.
You need to prepare of For the Chermoula Sauce (Makes 1 Cup).
Prepare 3 Tsp of Ground Cumin.
You need to prepare 1/2 Tsp of Ground Coriander.
Prepare 2 Tsp of Paprika.
Prepare 1 Cup of Fresh Cilantro, chopped.
You need to prepare 1 Cup of Fresh Parsley, chopped.
You need to prepare 1/2 Cup of Olive Oil.
You need to prepare 1/4 Cup of Lemon juice.
You need to prepare 4 of Garlic Cloves.
You need to 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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