Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary test

hands-on:
35 mins
total:
1 hr
Servings:
4
Yield:
4 salmon fillets plus 1 1/3 cups caramelized kumquates and shallots
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

621 calories; fat 41g; cholesterol 94mg; saturated fat 7g; carbohydrates 20g; mono fat 18g; poly fat 10g; insoluble fiber 6g; sugars 12g; protein 37g; vitamin a 719.7IU; vitamin c 47.9mg; thiamin 0.4mg; riboflavin 0.4mg; niacin equivalents 15.3mg; vitamin b6 1.2mg; folate 78.1mcg; vitamin b12 5.5mcg; sodium 865mg; potassium 932mg; calcium 90mg; iron 1.9mg.
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