Name: Skillet Salmon With Pickle-y Salad
Yield: 4 servings
Ingredients: 2 garlic cloves, finely grated; ⅓ cup sherry vinegar or red wine vinegar; ¼ cup coconut aminos; 1 Tbsp. fish sauce; 1½ tsp. sugar; ½ cup almonds; 3 Tbsp. extra-virgin olive oil, divided; 4 5–6-oz. skin-on salmon fillets; Kosher salt, freshly ground pepper; ½ medium daikon radish (about 1 lb.), peeled, halved lengthwise, thinly sliced on a diagonal; 3 medium carrots (about 8 oz.), peeled, thinly sliced on a diagonal

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Photography by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jamie

The award for best supporting actor goes to this bright, tart root vegetable salad. Slice the daikon and carrots as thinly as possible so there’s tons of surface area to absorb the coconut garlic glaze. The subtle sweetness in that glaze comes from coconut aminos, made from the fermented sap of coconut palm trees. Coconut aminos offer some of the same flavor notes as soy sauce but with less sodium and no soy or gluten. Look for coconut aminos (Bragg is a common brand) in health food stores, Whole Foods, or online. This recipe is part of the 2021 Feel Good Food Plan, our eight-day dinner plan for starting the year off right.

Recipe notes

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