Salmon Salad with Crispy White Beans

This anti-inflammatory salmon salad with crispy white beans is a delicious meal that delivers big on flavor. Salmon is rich in omega-3 fatty acids, which are well-known for their anti-inflammatory properties, while the beans provide a nice texture and are a great source of fiber. A quick soy–sesame–ginger dressing completes this salad, perfect for lunch or dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4
Calories 627 kcal

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

Instructions
 

  • 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 once 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).

Notes

Nutrition Profile:
No Added Sugar Gut Healthy Anti-Inflammatory Mediterranean Diet Diabetes-Friendly Nut-Free Dairy-Free Healthy Pregnancy High-Fiber High-Protein Egg-Free
Nutrition Information
Serving Size: 1 bowl
Calories 627, Fat 38g, Saturated Fat 6g, Cholesterol 60mg, Carbohydrates 33g, Total Sugars 4g, Added Sugars 0g, Protein 34g, Fiber 9g, Sodium 658mg, Potassium 811mg

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