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
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.