Salmon and Chickpea Salad Over Chilled Mirin Rice

This recipe is a Robin Miller original. I was drawn to it because it was something very different. I also thought it would be rather refreshing, especially with this warmer weather we've been having.

Salmon and Chickpea Salad Over Chilled Mirin Rice (6 servings at 5 points a serving)

Ingredients:

1/3 cup fat-free mayonnaise
1 tsp finely grated lemon zest
1/2 tsp garlic powder
1 tsp wasabi paste
2 (6-ounce) cans salmon, drained
1 (15-oz) can chickpeas, rinsed and drained
1 stalk celery, diced
2 tbsp chopped fresh cilantro
Salt and ground black pepper
2 cups cooked rice
1/4 cup mirin or rice wine
6 Boston or Bibb lettuce leaves

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.

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.

I didn't add the wasabi paste for the sake of the husband. I also didn't have lettuce cups on hand, so I did without those as well. Overall, I thought the dish turned out rather well. I was right in my hunch that it was very refreshing. It wasn't the husband's favorite meal ever, but it's not that he didn't like it. It's just not something he would be begging for. The rice is best served cold, so this dish would be great to prepare ahead of time when you know you are going to be busy.