Almond Flour Salmon Karaage with Pickled Turnip

Peel the turnip and slice into thin half-moons, about 3mm thick. Toss with salt and let drain in a colander for 5 minutes.

Pat the salmon dry with paper towel. Cut into 4 equal pieces, roughly 75g each.

Squeeze excess moisture from the turnip slices. Combine with rice vinegar, white sugar, and ½ tsp salt in a small bowl. Toss well.

Cover and refrigerate for at least 30 minutes, or up to 24 hours. The turnip will soften and absorb the tangy brine.

Grate the garlic and ginger on a microplane or fine grater. Combine with soy sauce in a shallow dish.

Add salmon pieces and turn to coat. Let marinate for 10 minutes at room temperature.

In a wide bowl, whisk together almond flour, egg, ¼ tsp salt, and black pepper until a thick batter forms.

Lift each salmon piece from the marinade, letting excess drip off, and coat thoroughly in the almond flour batter. Press gently to adhere.

Heat sunflower oil in a heavy skillet over medium-high heat. When it shimmers and flows easily across the pan, carefully lay in the salmon pieces.

Fry 3-4 minutes per side until the coating is deeply golden and crisp. Salmon is done when it flakes easily and reaches 63°C at the thickest point.

Transfer to a wire rack or paper towel to drain briefly.

Plate the crispy salmon alongside the pickled turnip. Serve immediately.