Salmon and Chickpea Salad Over Chilled Mirin Rice (Robin Miller) |
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Prep Time: 7 Minutes Cook Time: 0 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Ingredients:
1/3 cup light mayonnaise |
1 teaspoon finely grated lemon zest |
1/2 teaspoon garlic powder |
1 teaspoon wasabi paste |
2 (6-ounce) cans salmon, drained |
1 (15-ounce) can chickpeas, rinsed and drained |
1 stalk celery, diced |
2 tablespoons chopped fresh cilantro leaves |
salt and ground black pepper |
2 cups cooked rice |
1/4 cup mirin or rice wine |
4 boston or bibb lettuce leaves |
Directions:
1. In a large bowl, whisk together mayonnaise, lemon zest, garlic powder, and wasabi paste. Fold in salmon, chickpeas, celery and cilantro. Season, to taste, with salt and black pepper.
2. In a medium bowl, combine rice and mirin. Toss to combine and season, to taste, with salt and black pepper. Place a large lettuce leaf on each plate. Divide rice among lettuce cups. Spoon salmon mixture over rice.
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