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 protein-packed salad is 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 simply to pan-sear with a sprinkling of shichimi togarashi seasoning. Serve with rice and steamed broccoli; it’s a simple and healthy meal.

This salad features flaky salmon, crispy green beans, tender potatoes, and hard boiled eggs. It is highlighted by a robust and spicy shichimi togarashi dressing. If you are unfamiliar 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 a Japanese seven-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 take the longest to cook. It is followed by the addition of green beans, followed by salmon.

The above photos are of the salmon before and after it 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 and 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 potatoes and green beans, and reserve the unused 1/3.
• Place potatoes on 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 for 7 minutes.
• Season salmon with reserved 1/3 of oil/salt/pepper mixture. Add to the sheet pan.
• Cover and bake for 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 instead of 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 the potatoes and the thickness of the salmon. I used halved baby potatoes. It requires a total of 25-27 minutes of cooking 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 have a nice crunchy bite. For more tender green beans, add a few more minutes of cooking 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 and swordfish would be delicious. Keep in mind that 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. They have an outer silicone layer and a cotton interior. These gloves are waterproof.

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Salmon Potato and Green Bean Salad with Shichimi Togarashi Dressing

Author: In Good Flavor Cooking Method:Baking Cuisine:Asian-Inspired Courses:Main Recipe Keys: High Protein V Vegetable

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time: minutesTotal time: 50 minutesServings:2 servingsCalories: kcal Best Season:Summer

Description

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

Ingredients

• 1/2 pound baby potatoes
• 10 ounces green beans
• 7-8 ounces frozen salmon, defrosted
• 2 hard boiled eggs, quartered
• 1/2 rounded teaspoon salt
• 1/4 rounded teaspoon black pepper
• 4 teaspoons olive oil

For the Shichimi Togarashi Dressing:

• 3 1/2 teaspoons rice wine vinegar
• 1 1/2 teaspoons toasted sesame oil
• 2 tablespoons + 1 teaspoon neutral oil (vegetable or canola)
• 1 teaspoon soy sauce
• 1/8 teaspoon salt
• 1/4 teaspoon sugar
• 1 teaspoon shichimi togarashi seasoning

Instructions

1. Preheat oven to 400° F.
2. Wash and dry potatoes and green beans. Cut baby potatoes in half. Trim green beans and cut them in half.
3. Combine olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper. Use 2/3 of the mixture to season potatoes and green beans. Reserve the remaining third for the salmon.
4. Place potatoes on an extra-large baking sheet fitted with a cooling rack. Pour in 1/8 to 1/4-inch boiling water.
5. Cover tightly with aluminum foil. Bake for 10 minutes.
6. Add green beans. Cover and bake for 7 minutes. 
7. Season salmon with reserved olive oil, salt, and black pepper.  Add to sheet pan.
8. Cover and bake for 8 minutes or until salmon is cooked through.
9. Transfer to a large mixing bowl.
10. Break salmon into small chunks.
11. Add hard boiled eggs.
12. Combine and whisk all the dressing ingredients in a small bowl. 
13. Drizzle and mix into salad. Serve hot or cold.
14. Makes 2 main course servings.

Notes:

• Use 2 smaller baking sheets equipped with a baking rack if you don’t have a half sheet. 
• When removing the baking sheets from the oven, be sure to hold them steady and level to prevent hot water from spilling onto you. Wear oven mitts!
• Steaming time is a guideline. Longer cooking time is needed if your potatoes and salmon are thicker. I used baby potatoes sliced 1/2-inch thick and 1/3-inch thick salmon.
• If the water in the pan evaporates completely, add more hot water.
• The steamed green beans have a crunchy snap. Add more cooking time for more tender green beans.
• Please be cautious when moving the sheet pan in and out of the oven to prevent burning from hot water. Wear heat-resistant gloves or mitts.

Keywords:Salmon, Potato, Schichimi Togarashi, Salmon Salad, Asian Style Salad

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