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
Salmon and assembly
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.
