The title of the post almost sounds like it is from an organic cafe restaurant isn’t it? In all honesty, I am surprised that I have taken so well in reducing and even at one point, cutting back all carbs (including fruits). The results so far, I can assure you, is worth it! Like what hubby once said “happy wife=happy life”
Coming back to this dish, I realised that my favourite way of prepping salmon is just to pan fried it. It’s simple, non complicated and retain great flavours. This time round, I had some miso paste on hand and used it to make a dressing.
This is also the first time that I cook brown rice at home. Again, hubby and I actually was surprised that we liked the nutty taste of it! My mother in law usually mix brown and white rice together when she cooks and now I know why!
Miso Salmon with Brown Rice Chickpea Salad (serves 4)
3-4 pieces of Salmon
1 cup of brown rice
1 can of chickpea
1/2 pun net of cherry tomatoes halved
1 shredded carrot
150 grams of snow pea sprouts
Dressing
2 tsp of miso paste
1 tablespoon of mirin
2 tablespoon of water
1 red chill chopped
squeeze of lemon juice
Pan fry salmon till done. Meanwhile, cook brown rice with water (around 3 cm above rice).
Make dressing by heating miso paste,water and miring and chill in a saucepan. Taste and season. Squeeze lemon juice.
Assemble salad by tossing brown rice, chickpeas, all salad leaves together. Place on plates. Place salmon on top of salad, drizzle dressing over it.
Words That Nourish 