Skillet Salmon With Pickle-y Salad

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.

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.