Skillet salmon with pickle-y salad
Discover the perfect pairing of succulent skillet salmon and tangy pickle-y salad. A harmonious blend of flavors brought together in this delightful dish.
Ingredients:
- garlic cloves, finely grated
- cup sherry vinegar or red wine vinegar
- cup coconut aminos
- Tbsp. fish sauce
- tsp. sugar
- cup almonds
- Tbsp. extra-virgin olive oil, divided
- 5–6-oz. skin-on salmon fillets
- Kosher salt, freshly ground pepper
- medium daikon radish (about 1 lb.), peeled, halved lengthwise, thinly sliced on a diagonal
- medium carrots (about 8 oz.), peeled, thinly sliced on a diagonal
Instructions:
- Heat garlic, vinegar, coconut aminos, fish sauce, and sugar in a small saucepan over medium-high heat, stirring occasionally, until it thickens enough to cover a spoon, for about 7 to 9 minutes. Allow it to cool.
- Brown almonds in a dry small skillet over medium heat, stirring occasionally, until they turn slightly brown and give off a pleasant smell, which should take around 5 to 8 minutes. Let them cool down, then roughly chop them.
- At the same time, add 2 tablespoons of oil to a large nonstick skillet. Season the salmon with salt and pepper, then place it in the skillet with the skin facing down into the oil. Cook over medium heat, pressing the fillets gently with a spatula to ensure the skin is in firm contact with the pan, until the skin is crispy and browned, usually for about 5 to 7 minutes. If the fillets start to lift, press them down in the center to keep them in place. Flip the fillets over and cook on the flesh side until they are just cooked through, which should be approximately 1 minute.
- In a medium bowl, mix daikon, carrots, almonds, half of the sauce, and the remaining 1 tablespoon of oil, and toss until all ingredients are coated. Add a pinch of salt and toss again.
- Serve the salmon and pickled daikon and carrots with the rest of the sauce on the side.
Summary:
- Calories: 2347 kcal
- Fat: 161 g
- Protein: 148 g
- Carbs: 74 g
- Potassium: 4542 mg
- Magnesium: 492 mg