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
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.