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 information
Yield
4 servings
Ingredients
Glaze
2
⅓
¼
1
1½
Salmon and assembly
½
3
4
½
3
Preparation
Glaze
Step 1
Cook garlic, vinegar, coconut aminos, fish sauce, and sugar in a small saucepan over medium-high, stirring occasionally, until reduced enough to coat a spoon, 7–9 minutes. Let cool.
Salmon and assembly
Step 2
Toast almonds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, 5–8 minutes. Let cool, then coarsely chop.
Step 3
Meanwhile, pour 2 Tbsp. oil into a cold large nonstick skillet. Season salmon with salt and pepper and place, skin side down, in oil. Set over medium heat and cook, pressing fillets gently with a spatula so skin makes good contact with the pan, until skin is browned and crisp, 5–7 minutes. Press down in the center of fillets if they begin to lift from pan. Turn fillets over and cook on flesh side until just cooked through, about 1 minute.
Step 4
Combine daikon, carrots, almonds, half of the glaze, and remaining 1 Tbsp. oil in a medium bowl and toss to coat. Add a pinch of salt and toss again.
Step 5
Serve salmon and pickled daikon and carrots with remaining glaze alongside.
How would you rate Skillet Salmon With Pickle-y Salad?
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Reviews (52)
Back to TopI have made TONS of BA recipes and many have become go to’s, but I would not recommend this to anyone. Maybe it’s my general dislike for fish sauce forward dishes, but this recipe is just strange. The glaze was very fish sauce forward, but put that aside and the dish still needs some editing.
Fish Sauce Foe
Los Angeles, CA
1/4/2021
Made this tonight for my partner and we loved it! Fresh flavours and quick and fun to cook. We served with rice cooked with coconut milk which probably cancelled out a little of the healthy but it was worth it. Great recipe.
Anonymous
1/4/2021
Made last night - would definitely make again with a couple of changes. I would not salt the salad as directed, the soy sauce adds enough salt. Feel like it could use some citrus to cut the salt and fish sauce a bit - maybe a squeeze of lime will do the trick. Overall a great, light weeknight recipe!
feen
Providence, RI
1/4/2021
Super easy, super yummy. Made it on night 1 of the feel good food plan (which my husband was dreading due to healthful mandate) and he loved it! Said he would definitely have it again. Really looking forward to the next 7 nights!!
Jamie
Orange County, CA
1/5/2021
WOW! This is so freaking good man, definitely my favorite recipe so far. I didn't make any changes and it came out perfect. Loved the crispy salmon skin, it was probably my favorite part, that and the glaze, it was heavenly :-)
Laura E
Chula Vista, CA
1/7/2021
The salad was nice. I was unable to get daikon so subbed regular radishes. I also added a few handfuls of spinach leaves. Worked great.
Terri
Victoria, BC Canada
1/8/2021
This recipe was AMAZING!!! Super easy, light, and delicious.
claudiaeleni
Denver, CO
1/8/2021