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February 1, 2018



  • 2 ½ cups kumquats, halved
  • 4 6-oz. fresh salmon fillets, skin on
  • 1 large navel orange
  • 2 cups water
  • 5 Tbsp. extra virgin olive oil, divided
  • ½ cup thinly sliced shallots
  • 2 tsp. grated fresh horseradish or prepared horseradish
  • 2 tsp. packed brown sugar
  • 2/3 cup dry white wine
  • ¼ cup fresh basil leaves, thinly sliced
  • ½ head radicchio, shredded


  1. In a medium bowl sprinkle kumquat halves with 1 Tbsp. 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 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 sauce like consistency. Remove from heat. Stir in half the basil.


    Serve salmon over shredded radicchio and kumquat-shallot mixture. Top with remaining basil.


From → seafood

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