Recipes and Cooking Pan-Seared Salmon with Kumquats 5.0 (2) If you like your salmon fillet crispy, try serving it skin side up so the vegetable salad doesn't impact the perfect sear. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 16, 2017 Print Rate It Share Share Tweet Pin Email Hands On Time: 35 mins Total Time: 1 hrs Servings: 4 Yield: 4 salmon fillets plus 1 1/3 cups caramelized kumquates and shallots Jump to Nutrition Facts Ingredients 2 ½ cup kumquats, halved 2 tablespoon sea salt 4 6 ounce fresh salmon fillets, skin on 1 large navel orange 2 cup water 5 tablespoon extra-virgin olive oil, divided ½ cup thinly sliced shallots Sea salt Freshly ground black pepper 2 teaspoon grated fresh horseradish or prepared horseradish 2 teaspoon packed brown sugar ⅔ cup dry white wine ¼ cup fresh basil leaves, thinly sliced ½ head radicchio, shredded Directions In a medium bowl sprinkle kumquat halves with 1 Tbsp. of the salt; let stand 25 minutes. Rinse under cold water; drain. Pat dry; set aside. Meanwhile, brine salmon: Place fillets in a shallow dish. Over a bowl zest and juice orange; stir in the water and remaining 1 Tbsp. salt until dissolved. Pour over salmon; let brine at room temperature 15 minutes. In a 12-inch nonstick skillet heat 3 Tbsp. olive oil over medium heat. Add kumquats and shallots. Cook 8 minutes or until starting to brown, stirring occasionally. Transfer to a small bowl; set aside. Wipe skillet clean. Remove salmon from brine; pat dry. Season with salt and black pepper. In the same skillet heat 2 Tbsp. oil 1 to 2 minutes over medium heat. Add salmon, skin side down. (Oil will sizzle.) 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 tongs, carefully turn fillets over; sear 1 minute. Transfer to a cutting board or plate, skin side up. Tent with foil. Drain fat from skillet; return to heat. Increase heat to medium-high. Add kumquat-shallot mixture, horseradish, and brown sugar; cook 1 minute. Carefully add wine; cook 2 to 3 minutes or until it reaches a saucelike consistency. Remove from heat. Stir in half the basil. Serve salmon over shredded radicchio and kumquat-shallot mixture. Top with remaining basil. Rate it Print Nutrition Facts (per serving) 621 Calories 41g Fat 20g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 621 % Daily Value * Total Fat 41g 53% Saturated Fat 7g 35% Cholesterol 94mg 31% Sodium 865mg 38% Total Carbohydrate 20g 7% Total Sugars 12g Protein 37g Vitamin C 47.9mg 240% Calcium 90mg 7% Iron 1.9mg 11% Potassium 932mg 20% Folate, total 78.1mcg Vitamin B-12 5.5mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.