Salmon Potato and Green Bean 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

INSTRUCTIONS:

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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