salmon salad with crispy white beans

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. Divide the kale mixture among 4 bowls; top with salmon, crispy beans and ½ cup scallions. Drizzle with the reserved vinaigrette (1 tablespoon each).