April 18, 2020

SALMON POTATO AND GREEN BEAN SALAD WITH SHICHIMI TOGARASHI DRESSING

4 Comments

Keep frozen salmon in the freezer for a fabulous seafood dish without making a special trip to the store. This oven steamed salmon, green bean and potato salad is light and healthy. With shichimi togarashi dressing, it has a nice punch of Asian flavor and heat.

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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. It should also be available at Walmart Supercenters (this post is not sponsored by Walmart. It’s where I get my seasoning). 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.


Recipe highlights:
  • Wash, dry and cut potatoes and green beans.
  • Season with olive oil, salt and black pepper.
  • 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 olive oil, salt and black pepper. 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.
  • See recipe card for full details.


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!

Other Asian inspired and salmon dishes you might like:

SALMON GREEN BEAN AND POTATO SALAD WITH SHICHIMI TOGARASHI DRESSING                                         




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 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

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


Recipe notes:
  1. Use 2 or 3 small baking sheets equipped with a baking rack if you don’t have an extra large size. 
  2. When remove the baking sheets from the oven, be sure to hold it steady and leveled to prevent hot water from spilling onto you. Wear oven mitts!
  3. 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.
  4. The steamed green beans have a crunchy snap. Add more cooking time for more tender green beans.
Makes 2 main course servings.


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4 comments:

  1. I can never get enough salmon, Thao! This looks like a terrific weeknight meal. Green beans are one of the few green veggies my kids really love to eat!

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    Replies
    1. Salmon is so good and good for you, right? I go through phases where I have it at least once a week. So glad your kids like green beans!!👏🏻 So good to have go-to veggies for them!

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  2. This looks delicious... and I'm loving the sound of this dressing!

    ReplyDelete
    Replies
    1. Thank you Heidi!! It packs so much flavor for this salad, but I also want to see what else I can use it for :)

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