Recipes
Salmon Salad with Crispy White Beans
- Dinner
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.
Ingredients
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1 (15-ounce) can no-salt-added cannellini beans, rinsed and patted dry
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7 tablespoons extra-virgin olive oil, divided
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½ teaspoon crushed red pepper
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⅛ teaspoon salt plus ½ teaspoon, divided
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1 pound skinless center-cut salmon fillet (about 1-inch thick), cut into 1-inch pieces
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2 tablespoons shichimi togarashi
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2 tablespoons rice vinegar
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2 tablespoons toasted sesame oil
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2 teaspoons reduced-sodium soy sauce
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1 teaspoon Dijon mustard
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1 clove garlic, grated on a microplane
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¼ teaspoon grated fresh ginger
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2 bunches lacinato kale, stemmed and coarsely chopped (about 8 packed cups)
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1 small red bell pepper, thinly sliced
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1 cup matchstick carrots
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2 large scallions, thinly sliced
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