Salmon Potato and Green Bean Salad with Shichimi Togarashi Dressing

Salmon Potato and Green Bean Salad is delicious hot or cold. It is served with a spicy Asian style Shichimi Togarashi Dressing. This salad is protein packed and great for a light lunch or dinner.

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I always have frozen salmon in the freezer. My son and I like it for quick and easy dinners. My go-to method of preparing salmon is to simply pan-sear with a sprinkling of shichimi togarashi seasoning. Serve with rice and steamed broccoli, it’s a simple and healthy meal.

This salad has flaky salmon, crispy green beans, tender potatoes, and hard boiled eggs. It is highlighted with a robust and spicy shichimi togarashi dressing. If you are not familiar with this spice or where to get it, try the spice aisle of your local grocery store. If all else fails, you can also find it online.

What is in Shichimi Togarashi seasoning?

Shichimi Togarashi is Japanese 7 spice seasoning blend. It is slightly salty and has a complex flavor profile with notes of citrus and heat. There are variations, but generally this seasoning has dried chili, peppercorn, sesame seeds, orange peel, ginger, and nori (seaweed). It may also contain yuzu (citrus fruit), hemp seed, and/or poppy seed.

Except for the eggs, the salad component is entirely oven steamed. All the ingredients are allowed to bake and steam in a covered extra large sheet pan with some added boiling water. The ingredients are added in succession starting with potatoes, which takes the longest to cook. It is followed by the addition of green beans, then salmon.

The above photos are of the before and after the salmon was steamed. You might notice that there is hardly any water at the bottom. I emptied it so I wouldn’t get scalded to death moving the sheet pan  across the house to take these pictures. But seriously, be careful and wear thick oven mitts when moving the sheet pan in an out of the oven. Keep it very steady and level to prevent hot water from spilling out onto your arms. Please wear protective oven gloves.

Recipe highlights:

• Wash, dry and cut potatoes and green beans.
• Combine olive oil, salt, and black pepper. Use 2/3 of the mixture to season potato and green beans. Reserve the unused 1/3.
• Place potatoes in a baking sheet fitted with a cooling rack. Pour in 1/8 to 1/4-inch boiling water.
• Cover tightly with aluminum foil. Bake for 10 minutes.
• Add green beans. Cover and bake 7 minutes.
• Season salmon with reserved 1/3 of oil/salt/pepper mixture. Add to the sheet pan.
• Cover and bake or 8 minutes or until salmon is cooked through.
• Transfer to a large mixing bowl.
• Break salmon into small chunks.
• Add hard boiled eggs.
• Whisk the dressing ingredients.
• Drizzle and mix into salad. Serve hot or cold.
• Detailed instructions are in the recipe card below.

What to use if you don’t have an extra large sheet pan? 

Any size pan would work as long as water could be poured to the bottom and a rack could be inserted to elevate the ingredients to allow for steaming. Use 2 or 3 small baking sheets, if desired. In fact, using different sheet pans for each ingredient would avoid having to repeatedly take the sheet pan of hot water in and out of the oven. I like one because it’s less things to wash 🙂

Oven steaming time tips:

The steam time given is a guideline. You might need to adjust slightly depending on the size of potatoes and thickness of the salmon. I used baby potatoes that are halved. It requires a total of 25-27 minutes cook time at 400° F. The salmon is 1/3-inch thick and is cooked through in 8 minutes. The green beans are steamed for 15 minutes and has a nice crunchy bite. For more tender green beans, add on a few more minutes of cook time.

Will this work with other fish?

Absolutely! If you are not a fan of salmon, swap it out for fish of your choice. Stick with a firm and meaty type of fish that holds up well to mixing. Tuna would be delicious as well as swordfish. Keep in mind thicker cuts require more cooking time.

This salad is a meal for two. It’s great for a healthy lunch or dinner and is perfect hot or cold. It has a spicy kick. If you are not uncertain about the heat level, reduce the shichimi togarashi by 1/4 teaspoon. You can always add more!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Baking pan—this half sheet nonstick baking pan comes with a cooling rack. It is PTFE, PFOA and BPA free. The sheet pan has a corrugated surface for quick release and even baking.
• Shichimi Togarashi—a Japanese 7 spice seasoning blend.
• Aluminum foil
• Heat resistant oven gloves—heat resistant up to 446° F. It has an outer silicone layer and cotton interior. These gloves are waterproof.

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