Whisk scallion greens, tamari, mirin, oil, sesame seeds, ginger and crushed red pepper, if using, in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl. Add salmon to the sauce in the medium bowl and gently toss to coat.Advertisement
Combine zucchini noodles and vinegar in a large bowl. Divide among 4 bowls and top each with 3/4 cup salmon, 1/2 cup each radishes and arugula, and 1 tablespoon each pickled ginger and wasabi peas. Drizzle with the reserved sauce and serve.
1/2 starch, 1 vegetable, 2 1/2 lean protein, 1 fat