Pan-Seared Salmon with Kumquats

If you like your salmon fillet crispy, try serving it skin side up so the vegetable salad doesn't impact the perfect sear.

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  • Makes: 4 servings
  • Serving Size: 1 salmon fillet plus 1/3 cup caramelized kumquats and shallots
  • Makes: 4 salmon fillets plus 1 1/3 cups caramelized kumquates and shallots
  • Hands On: 35 mins
  • Total Time: 1 hr

Pan-Seared Salmon with Kumquats

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Remove salmon from brine; pat dry. Season with salt and black pepper.
  5. 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.
  6. 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.
  7. Serve salmon over shredded radicchio and kumquat-shallot mixture. Top with remaining basil.
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Nutrition Facts (Pan-Seared Salmon with Kumquats)

  • Per serving:
  • 621 kcal ,
  • 41 g fat
  • (7 g sat. fat ,
  • 10 g polyunsaturated fat ,
  • 18 g monounsaturated fat ),
  • 94 mg chol. ,
  • 865 mg sodium ,
  • 20 g carb. ,
  • 6 g fiber ,
  • 12 g sugar ,
  • 37 g pro.
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