Skillet Salmon With Pickle-y Salad
Atlantic Salmon Portions
Skillet salmon with Pickle-y salad is a fast salmon dish that could be packaged to serve as a takeaway option. Great for healthy eaters and salmon lovers alike. Requiring minimal kitchen space this dish will suit any venue, cafes included. Remember to 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 flavour notes as soy sauce but with less sodium and no soy or gluten.
Note: Coconut aminos is a salty, savoury seasoning sauce made from the fermented sap of coconut palm and sea salt. The sugary liquid is used to produce a variety of food products. It is a healthier alternative to soy sauce for those with certain allergies or food sensitivities.
Recipe & image courtesy bon appetit
- 1 tbs fish sauce
- ½ cup almonds
- ½ medium daikon radish (about 1 lb.), peeled, halved lengthwise, thinly sliced on a diagonal
- ⅓ cup sherry vinegar or red wine vinegar
- ¼ cup coconut aminos
- 1½ tsp. sugar
- 2 garlic cloves, finely grated
- 3 medium carrots (about 8 oz.), peeled, thinly sliced on a diagonal
- 3 tbs extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- Pacific West salmon portion skin on
For the glaze
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, 79 minutes. Let cool.
Salmon and assembly
Toast almonds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, 58 minutes. Let cool, then coarsely chop. Meanwhile, pour 2 tbsp oil into a cold large non-stick 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, 57 minutes. Press down in the centre of fillets if they begin to lift from pan. Turn fillets over and cook on flesh side until just cooked through, about 1 minute. 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. Serve salmon and pickled daikon and carrots with remaining glaze alongside.
Atlantic Salmon Portions
Farmed in the Norwegian Fjords, Individually vacuum packedVIEW PRODUCT