Kumquat-glazed Salmon

Cooking Steps

1. 1

   In a small pot, combine the kumquats, sugar, lemon zest, rice vinegar and 1 cup of water and heat to boiling on medium-high. Cook, stirring occasionally, 14 to 16 minutes, or until thickened and reduced in volume. Remove from heat and stir in the juice of half the lemon. Set aside.

2. 2

   Pat the salmon dry with paper towels and season with a pinch of Kosher salt and pepper on each side. In a large sauté pan, heat 2 tablespoons oil over medium-high heat.

3. 3

   Add salmon to heated pan, skin side down. Press with a spatula to keep skin from curling. Cook 8 minutes without moving fish or until skin is brown and crispy and fillet is opaque. Using a fish spatula, carefully turn fillets over; sear 1 minute or until internal temperature reads 135 degrees Fahrenheit. Transfer to a plate, and top with the Kumquat compote. Serve with Moroccan Carrot Salad for a little rainbow flair