For the crispy beans:

• 1 (15 oz) can cannellini beans, rinsed and patted dry
• 2 tbsp olive oil
• ½ tsp crushed red pepper
• ¼ tsp salt

For the salmon:

• 1 lb skinless center-cut salmon fillet, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp shichimi togarashi (or a mix of chili flakes, sesame seeds, and orange zest)
• ½ tsp salt

For the salad base:

• 2 bunches lacinato kale, stemmed and chopped
• 1 red bell pepper, thinly sliced
• 1 cup matchstick carrots
• 2 scallions, thinly sliced

For the dressing:

• 2 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• 2 tsp low-sodium soy sauce
• 1 tsp Dijon mustard
• 1 garlic clove, grated
• ¼ tsp fresh ginger, grated
• 3 tbsp olive oil