"This was very yummy!! Thanks for the recipe!"
Crispy Salmon: – avocado oil – salmon – coconut aminos or soy sauce – rice vinegar – garlic – sesame oil – sea salt
Add all of the ingredients for the dressing to a small bowl or measuring cup. Whisk together until a creamy dressing forms.
Whisk together the ingredients for the coconut aminos, sesame oil, garlic, and rice vinegar in a small bowl or measuring cup. Set aside until ready to use.
Chop the salmon into cubes using a sharp knife. If you prefer your salmon skinless, you can cut the skin off and discard it before chopping it.
Heat the avocado oil in a large nonstick skillet over medium-high heat and allow the skillet to heat up for a few minutes. Carefully place salmon skin side down on the hot surface of the skillet.
Allow the pieces to cook undisturbed for 2 to 4 minutes before flipping them to another side and cooking for an additional 2 to 4 minutes, until two sides are deeply golden brown.