Ingredients
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed and patted dry
- 7 tablespoons extra-virgin olive oil, divided
- ½ teaspoon crushed red pepper
- ⅛ 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
- ¼ 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
- Preheat oven to 450°F with racks in top third and lower third positions. Toss rinsed beans, 2 tablespoons olive oil and ½ teaspoon crushed red pepper together on a small rimmed baking sheet until evenly coated; spread in an even layer. Roast on the top rack, stirring evvel halfway through, until browned and crispy, 20 to 25 minutes. Remove from oven; season with ⅛ teaspoon salt and set aside.
- Toss salmon pieces, 2 tablespoons each shichimi togarashi and olive oil and the remaining ½ teaspoon salt together on a large rimmed baking sheet until evenly coated. Arrange along the outer edges of the baking sheet, evenly spaced apart. Roast on the bottom rack until browned and cooked through, about 8 minutes.
- Meanwhile, whisk 2 tablespoons each rice vinegar and sesame oil, 2 teaspoons soy sauce, 1 teaspoon mustard, the grated garlic, ¼ teaspoon ginger and the remaining 3 tablespoons olive oil together in a large bowl; reserve ¼ cup of the vinaigrette for drizzling.
- Add chopped kale to the large bowl with the remaining vinaigrette. With clean hands, massage the mixture until softened and reduced in volume by about half, about 2 minutes. Toss in sliced bell pepper and 1 cup carrots until evenly coated.
- Divide the kale mixture among 4 bowls; top with salmon, crispy beans and ½ cup scallions. Drizzle with the reserved vinaigrette (1 tablespoon each). (eatingwell)