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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.

Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked shallot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid shallot, tap it and change its rating to Red.








Pat the salmon fillets dry with paper towels. In a small bowl, stir together the 1/2 tsp salt and turmeric, then sprinkle evenly over both sides of each fillet.
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon fillets skin-side down and cook undisturbed for 4 minutes, until the skin is golden and crisp and the flesh has turned opaque about halfway up the sides. Flip and cook for 2–3 minutes more, until the salmon reaches 145°F (63°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.
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