Salads
Salmon Salad with Crispy White Beans ‚Light, Fresh & Flavor-Packed
Ingredients
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed and patted dry
- 7 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt plus
- ½ teaspoon, divided
- 1 pound skinless center-cut salmon fillet (about 1-inch thick), cut into 1-inch pieces
- 2 tablespoons shichimi togarashi
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 clove garlic, grated on a microplane
- 1/4 teaspoon grated fresh ginger
- 2 bunches lacinato kale, stemmed and coarsely chopped (about 8 packed cups)
- 1 small red bell pepper, thinly sliced
- 1 cup matchstick carrots
- 2 large scallions, thinly sliced
Directions
- 1
Preheat oven to 450°F with racks in top third and lower third positions. Toss rinsed beans, 2 tablespoons olive oil and 1/2 teaspoon crushed red pepper together on a small rimmed baking sheet until evenly coated. Spread in an even layer and roast on the top rack, stirring once halfway through, until browned and crispy, 20 minutes.
- 2
Remove from oven and season with 1/4 teaspoon salt and set aside. Toss salmon, 2 tablespoons the shichimi togarashi blend, 2 tablespoons of olive oil, and the remaining 1/2 teaspoon salt together on a large rimmed baking sheet until evenly coated. A
- 3
rrange in a single of the baking sheet, evenly spaced apart. Roast on the bottom rack until browned and cooked through, about 8 minutes.
- 4
Meanwhile, in a large bowl whisk the rice vinegar and sesame oil, soy sauce, mustard, garlic, ginger and the remaining 3 tablespoons olive oil. Add chopped kale to the bowl then add the vinaigrette (Reserving about 1/4 cup for drizzling).
- 5
Massage the mixture until softened and reduced in volume by about half, about 2 minutes. Toss in sliced bell pepper and the carrot until evenly coated.
- 6
Divide the kale mixture among 4 bowls; top with salmon, crispy beans and scallions. Drizzle with the reserved vinaigrette (1 tablespoon each).
