4 ounces kumquats
2 tablespoons sugar
1 tablespoon honey
1 lemon, zested
1 tablespoon Meyer lemon juice
1 tablespoon rice vinegar
1 cup water
4 6-ounce center-cut salmon ﬁllets
2 tablespoons olive oil
Kosher salt and pepper, to taste
Thinly slice kumquats crosswise, discarding any seeds.
In small saucepan, combine kumquats, sugar, honey, lemon zest, rice vinegar and water. Heat to boiling over medium heat. Cook, stirring occasionally, 14-16 minutes, or until thickened and reduced in volume. Remove from heat and stir in 1 tablespoon Meyer lemon juice. Set aside.
In large sauté pan, heat oil over medium-high heat until hot. Pat salmon dry with paper toweling. Score skin, making shallow slits approximately 1 inch apart. Season with salt and pepper on each side.
Add salmon to pan, skin side down. Without moving fish, cook 8-10 minutes or until skin is brown and crispy, and ﬁllets begin to turn opaque. Using ﬁsh spatula, carefully turn ﬁllets over, sear 1 minute or until desired doneness. Transfer to plate and top with kumquat compote. Serve with Moroccan Rainbow Carrot Salad.
Source: Frieda’s, Inc.