Ingredients

• 1 (15-ounce) can no-salt-added cannellini beans, rinsed and patted dry
• 7 tablespoons extra-virgin olive oil, divided
• ½ teaspoon crushed red pepper
• ⅛ teaspoon salt plus ½ teaspoon, divided
• 1 pound skinless center-cut salmon fillet (about 1-inch thick), cut into 1-inch pieces
• 2 tablespoons shichimi togarashi
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon dijon mustard
• 1 clove garlic, grated on a microplane
• ¼ teaspoon grated fresh ginger
• 2 bunches lacinato kale, stemmed and coarsely chopped (about 8 packed cups)
• 1 small red bell pepper, thinly sliced
• 1 cup matchstick carrots
• 2 large scallions, thinly sliced