Best 4 Salmon And Chickpea Salad Over Chilled Mirin Rice Recipes

Indulge in a delightful culinary journey with this tantalizing Salmon and Chickpea Salad over Chilled Mirin Rice, a symphony of flavors and textures that will delight your palate. This dish is not just a meal; it's an experience. Savor the delicate, flaky salmon enveloped in a refreshing marinade, perfectly complemented by the nutty crunch of roasted chickpeas. As you take a bite, the chilled mirin rice, infused with a subtle sweetness, provides a cool and refreshing contrast to the savory salad, making each mouthful a moment to cherish. This recipe offers a versatile base that you can customize to your liking, with options for a tangy lemon-tahini dressing, a creamy avocado-yogurt dressing, or a zesty cilantro-lime dressing. Elevate your salad with a sprinkle of toasted sesame seeds for an extra layer of nutty flavor. Dive into the variations section to explore a tempting Quinoa and Roasted Vegetable Salad with a tangy Lemon-Tahini Dressing, a nourishing Lentil and Sweet Potato Salad with a creamy Avocado-Yogurt Dressing, and a vibrant Black Bean and Corn Salad with a zesty Cilantro-Lime Dressing. Each variation promises a unique taste adventure, allowing you to create a salad that suits your mood and preferences.

Check out the recipes below so you can choose the best recipe for yourself!

ISLAND RICE

Island Rice image

Provided by Robin Miller : Food Network

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup rice, regular or instant, cooked according to package directions
Cooked shrimp, halved, about 12 ounces
1 cup diced pineapple
1 cup diced fresh papaya or mango
1/4 cup chopped scallions
2 tablespoons fresh lime juice
2 teaspoons olive oil
Salt and freshly ground black pepper

Steps:

Combine all ingredients in a large bowl and toss to combine with a spoon. Serve immediately.

CHICKEN SATAY WITH RICE

Chicken Satay with Rice image

Provided by Robin Miller : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 cup quick-cooking brown rice, cooked according to package directions
1 pound boneless, skinless chicken breasts, cut into thin strips
Salt and ground black pepper
1 tablespoon peanut or olive oil
1 cup peanut sauce
2 tablespoons hoisin sauce
1 teaspoon hot sauce or to taste

Steps:

Prepare rice according to manufacturers instructions.
Skewer strips of chicken on bamboo or metal skewers. Season with salt and pepper. Heat oil in a large skillet or grill pan over medium heat. Add chicken skewers and cook 5 to 7 minutes, until golden brown and cooked through, turning frequently.
Meanwhile, in a small saucepan, combine peanut sauce, hoisin sauce, and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.
Serve chicken with peanut sauce on the side for dipping and brown rice.

SALSA VERDE SALMON WITH SMASHED CHICKPEA SALAD

Salsa verde salmon with smashed chickpea salad image

Make this versatile salmon dish served with a smashed chickpea salad as a quick midweek meal and enjoy the leftovers for lunch the next day

Provided by Anna Glover

Categories Dinner, Lunch, Supper

Time 35m

Yield Serves 1, plus 1 lunchbox

Number Of Ingredients 10

Ingredients

3 tsp olive oil
1 orange , zested and juiced
2 skin-on salmon fillets
small bunch of parsley (including stalks), finely chopped
½ tbsp Dijon mustard
1 shallot or 1/2 small red onion, finely chopped
½ tbsp red wine vinegar
400g can chickpeas , drained and rinsed
2 roasted red peppers from a jar, drained and chopped
50g kale

Steps:

Heat the grill to high. Whisk 1 tsp of the oil with the orange zest, a splash of the juice, lots of black pepper and a small pinch of salt. Put the salmon, skin-side down, on a non-stick baking tray and pour over the marinade. Leave to marinate at room temperature while you make the salsa.
Put the parsley, mustard, half the shallot, the vinegar, 1 tsp oil, and the remaining orange juice in a small food processor and blitz to a thick sauce, adding a splash of water to loosen if needed.
Heat the remaining oil in a frying pan and fry the remaining shallot for 5 mins. Stir in the chickpeas and some seasoning, turn up the heat and stir until the chickpeas are just starting to crisp. Mash roughly with a potato masher and stir in the roasted peppers and kale. Add a splash of water and cover with a lid until the kale is wilted. Keep warm over a low heat.
Grill the salmon for 4-6 mins, or until cooked to your liking. Spoon half the chickpeas onto a plate, top with a salmon fillet (leaving the skin behind if you like), and spoon over some of the salsa verde. Leave the remaining salmon fillet to cool to use in the lunchbox, see tip below.

Nutrition Facts : Calories 594 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 47 grams protein, Sodium 0.6 milligram of sodium

SALMON WITH SPINACH AND CHICKPEAS

Salmon with Spinach and Chickpeas image

An herb paste enhances the salmon and the built-in sides -- spinach and chickpeas -- that bake with the fish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 25m

Number Of Ingredients 8

Ingredients

3/4 cup fresh flat-leaf parsley
1 garlic clove, chopped
1 tablespoon plus 2 teaspoons extra-virgin olive oil
4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1-inch thick)
Coarse salt and freshly ground pepper
1/2 teaspoon crushed red-pepper flakes
5 cups baby spinach (6 1/2 ounces)
1 cup canned chickpeas, drained and rinsed

Steps:

Preheat oven to 400 degrees. Cut out four 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
Pulse parsley, garlic, and oil in a blender or food processor until a paste forms. Season each salmon fillet with 1/8 teaspoon salt and the red-pepper flakes.
Rub fish with paste. Divide spinach and chickpeas evenly among 4 parchment pieces, arranging mixture on 1 side of each crease to form a rectangle the size of a salmon fillet; season each pile with 1/8 teaspoon salt and some pepper. Lay 1 fillet on top of each. Fold parchment over ingredients; make overlapping pleats to seal.
Bake on 2 baking sheets (2 packets per sheet), 9 to 10 minutes for medium-rare or 11 minutes for medium. Unwrap.

Nutrition Facts : Calories 485 g, Cholesterol 88 g, Fat 18 g, Fiber 7 g, Protein 41 g, Sodium 403 g

Tips:

Utilize Leftover Salmon: Don't let leftover grilled, roasted, or poached salmon go to waste. Use it to create a flavorful and nutritious salad.
Choosing the Right Rice: Japanese short-grain rice, like Koshihikari or Nishiki, is the best choice for this recipe as it has a sticky texture that complements the salad well.
Chilling the Rice: To achieve the desired chilled mirin rice, make sure to let the cooked rice cool down completely before mixing in the mirin and rice vinegar.
Adjusting Ingredients: Feel free to adjust the proportions of the vegetables and herbs in the salad to suit your preferences and what you have on hand.
Storage: Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. The mirin rice can be stored separately and reheated when ready to serve.

Conclusion:

This salmon and chickpea salad over chilled mirin rice is a delightful and healthy meal that combines the flavors of grilled salmon, fresh vegetables, and aromatic herbs. The mirin rice adds a unique and refreshing element to the dish, making it a perfect choice for a light and flavorful lunch or dinner. With its simple preparation and versatile ingredients, this recipe is a great way to enjoy the goodness of salmon and chickpeas in a new and exciting way.