Skillet Salmon With Pickle y Salad
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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