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Warning: Creating default object from empty value in /home/jimstant/public_html/fetchmyflyingmonkeys/wp-content/themes/platformpro/admin/class.options.metapanel.php on line 49 Sometimes I forget that there are people out there who hate to see recipes and food pics on a blog. So here you go, you sonsabitches. | Fetch My Flying Monkeys
I made this today and J was all “OH MY GOD this is so delicious! And you’re so beautiful and wonderful and smart.” Okay, I just threw in that beautiful and wonderful and smart part, but that doesn’t mean it isn’t true. But seriously, this is a very good summer meal and the most important part is DO NOT LEAVE OUT ONE INGREDIENT. The wasabi, the cilantro, the lemon zest, the mirin, all of it dances a happy dance on your taste buds.
Salmon and Chickpea Salad Over Chilled Mirin Rice
Ingredients
1/3 cup mayonnaise
1 teaspoon finely grated lemon zest
1/2 teaspoon garlic powder
1 teaspoon wasabi paste
1 (6-ounce) can skinless, boneless pink 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
4 lettuce leaves (I used Red Tip Lettuce)
Directions
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. Chill in fridge.
In a medium bowl, combine rice and mirin. Toss to combine and season, to taste, with salt and black pepper. Chill in fridge. Place a large lettuce leaf on each plate. Divide rice among lettuce cups. Spoon salmon mixture over rice, serve.
Why is there no bitching and moaning on this post?? I was told this would be Bitch and Moan Week.
Since I *heart* your food pics and recipes, I shall let it slide this time. But don’t disappoint me tomorrow. I will need to see some bitching and moaning while I eat my salmon and chickpea salad.
i have that cilantro tastes like soap gene too – except i think it tastes more like aftershave
and i had to look up mirin in the googly thing.
don’t hate me cause i’m a southern food moron.
That sounds like an interesting recipe. I had to look up mirin, also.
I’m going to look for Wasabi powder so I can make the paste. Then the powder form that’s left will last longer on the shelf.
Canned- pink is just prettier. But actually, I never tried Sockeye canned and don’t even know if they have that here. I could eat this minus the salmon too- just the chick peas in it. And wasabi w/mayo and lemon peel- I could have that on EVERYTHING- which I am going to start using instead of plain mayo- like on burgers and fish and chicken, and…
While that looks verrrrrry yummy, here’s a place you must add to your bucket list of places to eat!
I don’t know if you posted this before. http://www.aljohnsons.com/ AND GOATS!
Okay, so in my little corner of po-dunk Great White North, there is apparently no purveyor of mirin. I went to both grocery stores and liquor stores but no one even had any idea what I was talking about. I might as well as had flying monkeys coming out my ears. But Leif, who was mightily open-minded about trying this recipe, found a bunch of substitute recipes for mirin online. I don’t know which one he used, but basically you just heat regular sake and add sugar. And, this worked well because naturally we had a bottle of sake in the fridge just waiting for an excuse to be finished off. No joke. We really did.
So while I’m mixing away the mayo dressing elements I look down at the recipe and notice I FORGOT TO BUY THE FRIGGIN’ CILANTRO! Goddammit. I love cilantro.
But I bravely soldiered forward and we ate it anyway. Me, feeling cheated by my own carelessness, and Leif smugly pleased as he’s one of those aliens who hate cilantro.
We thought it was okay but, then I don’t think we had the proper bouquet of flavors as we were lacking some key ingredients. To get the full effect we will probably have to try it again when we can get our hands on real mirin and because I can see how it would be much more kick ass with cilantro.
We also used wasabi powder to make paste. That’s standard issue in our kitchen. It’s just the mirin that is vexing us. I’ll probably have to go by way of Amazon if I want to know how it is when properly made.
Why is there no bitching and moaning on this post?? I was told this would be Bitch and Moan Week.
Since I *heart* your food pics and recipes, I shall let it slide this time. But don’t disappoint me tomorrow. I will need to see some bitching and moaning while I eat my salmon and chickpea salad.
You know my attention span can’t last that long. Unless of course it’s Goat Appreciation Month.
Seriously, make this. It’s yummy.
So tell me,
Do you have a good goat recipe?
Goat CHEESE.
I’m a recipient of the “Cilantro Tastes Like Soap” gene (http://www.nytimes.com/2010/04/14/dining/14curious.html?_r=0), so I wouldn’t be able to eat this. But thanks for sharing!
Okay, okay omit the cilantro and try it. The wasabi is the kicker.
i have that cilantro tastes like soap gene too – except i think it tastes more like aftershave
and i had to look up mirin in the googly thing.
don’t hate me cause i’m a southern food moron.
Curse cilantro-hatin’ genes! Try making it without the cilantro. Wasabi is a must though!
mmmmm wasabi!
Mmmmm is right!
A mighty fine food pic. Reminds me somewhat of Audrey II.
Feed me, Seymour!
What is the answer Patti? What is Mirin?!?!?!?! Anybody???
Mirin is a kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content.
I loves me some Wasibi.
It’s yummy. Very refreshing.
Love cilantro, hate chickpeas. Have a great roasted goat recipe.
LALALALALALALALALA I CAN’T HEAR YOU.
LMAO
BTW, what the fuck is that clown thing doing on your header?
I DON’T KNOW!
I LOVE cilantro! But not spicy things like wasabi. It hurts my tongue. To me, pain is not a flavor.
It’s not painful at all in this. Trust me. I use wasabi powder and make it into paste and it is devine.
Still waiting on those god damned bologna sandwich recipes.
They are a treasured family recipe!
That sounds like an interesting recipe. I had to look up mirin, also.
I’m going to look for Wasabi powder so I can make the paste. Then the powder form that’s left will last longer on the shelf.
This is the one I use:
http://www.amazon.com/Hime-Powdered-Wasabi-Japanese-Horseradish/dp/B0000CNU1X/ref=sr_1_2?ie=UTF8&qid=1371260537&sr=8-2&keywords=wasabi+powder
I just have to say…HATE the clown!! LOVE the bird in a bag tap dancing and the truth about ducks!! DANG…who knew about those ducks…LOL!!
Ducks are rapists!
Red Sockeye Salmon is better than pink salmon. Just saying – otherwise looks great…
Canned- pink is just prettier. But actually, I never tried Sockeye canned and don’t even know if they have that here. I could eat this minus the salmon too- just the chick peas in it. And wasabi w/mayo and lemon peel- I could have that on EVERYTHING- which I am going to start using instead of plain mayo- like on burgers and fish and chicken, and…
While that looks verrrrrry yummy, here’s a place you must add to your bucket list of places to eat!
I don’t know if you posted this before.
http://www.aljohnsons.com/ AND GOATS!
I would eat there every day, even if the food sucked because GOATS!!
People who hate recipes and food pics are assholes! And WTF *is* that freakin’ clown doing on your header?!?
I DON’T KNOW! I HATE CLOWNS! AND recipe and food pic haters!
At least it’s not a Palmetto bug up there.
*Shivers*
Okay, so in my little corner of po-dunk Great White North, there is apparently no purveyor of mirin. I went to both grocery stores and liquor stores but no one even had any idea what I was talking about. I might as well as had flying monkeys coming out my ears. But Leif, who was mightily open-minded about trying this recipe, found a bunch of substitute recipes for mirin online. I don’t know which one he used, but basically you just heat regular sake and add sugar. And, this worked well because naturally we had a bottle of sake in the fridge just waiting for an excuse to be finished off. No joke. We really did.
So while I’m mixing away the mayo dressing elements I look down at the recipe and notice I FORGOT TO BUY THE FRIGGIN’ CILANTRO! Goddammit. I love cilantro.
But I bravely soldiered forward and we ate it anyway. Me, feeling cheated by my own carelessness, and Leif smugly pleased as he’s one of those aliens who hate cilantro.
We thought it was okay but, then I don’t think we had the proper bouquet of flavors as we were lacking some key ingredients. To get the full effect we will probably have to try it again when we can get our hands on real mirin and because I can see how it would be much more kick ass with cilantro.
I still can’t believe I forgot the damn cilantro…
Yes, you must have cilantro and mirin can be bought at Amazon if you’d like the real stuff.
http://www.amazon.com/Unknown-Kikkoman-Aji-Mirin-10-oz/dp/B0000CNU18/ref=sr_1_3?ie=UTF8&qid=1371766094&sr=8-3&keywords=mirin
I also use wasabi powder that I make into paste.
http://www.amazon.com/Hime-Powdered-Wasabi-Japanese-Horseradish/dp/B0000CNU1X/ref=sr_1_3?s=grocery&ie=UTF8&qid=1371766160&sr=1-3&keywords=wasabi+powder
We also used wasabi powder to make paste. That’s standard issue in our kitchen. It’s just the mirin that is vexing us. I’ll probably have to go by way of Amazon if I want to know how it is when properly made.
No cilantro…ewwwww…how was Spain?
Wonderful!
It’s been a week. I hope you didn’t eat that shit and get food poisoning.
SHIT?! That stuff was spectacular! (Been busy with the new house.)
“… then roll the whole thing up in canned crescent-roll dough & deep fry the cat piss out of it.”
That’ll work!